This wonderful salad, which is perfect for lunch or a light supper, is made with roasted peppers, fresh herbs, and poached salmon, however you may substitute whatever veggies you want. Arrange the mixture on a wide dish and let your guests help themselves to the food.
Note! Do not forget to prepare sharp knives and cute cutting board for all the ingredients. You may use XXXL Large Royal Craft Wood board – it suits perfect for big company of vegetables:
Roasted Peppers: Ingredients and Preparation
- 3 yellow peppers (optional)
- 3 red peppers (optional)
- 1/4 cup extra-virgin olive oil
- 8 thyme sprigs (optional)
- 1 head garlic, roasted, peeled, and divided into cloves (about 1 pound)
In the case of the Salad
- wax beans (about 1/2 pound) blanched till tender
- blanched haricot verts (about 3/4 pound) till fork-tender
- 1 pint cherry tomatoes, halved, 1 pint grape tomatoes
- capers (about 2 teaspoons)
- 1 small fennel bulb, thinly sliced (about 1/2 pound)
- 2 tablespoons thyme leaves (optional).
- parsley (flat leaf): 1 tablespoon flat leaf parsley
- 1 tablespoon of balsamic vinegar (optional)
- season with salt and freshly ground pepper (to taste)
In the case of the Court Bouillon
- 1 1/2 liters of white wine
- 1 medium-sized onion, finely sliced
- 1 finely sliced lemon (optional)
- 6 bunches of dill
- 1 teaspoon freshly ground black peppercorns
- 1 teaspoon of table salt
- 6 center-cut salmon fillets (each weighing 3 to 4 ounces and weighing around 1 1/2 pounds)
Directions
Checklist for Instructions
First, we’ll have a look at what to do.
Peppers may be roasted on a stovetop, on a grill, or under the broiler, depending on your preference. Remove from the heat, transfer to a medium-size mixing basin, cover with plastic wrap, and let to steam for 10 minutes before serving. When the skins are cold enough to handle, pull them off and discard them. Return the mixture to the bowl and stir in the olive oil, thyme, and garlic. Allow for 30 to 45 minutes of marinating time.
Step No. 2
In the meanwhile, in a small saucepan, add 1 quart water, white wine, onion, lemon, dill, peppercorns, and salt; bring to a boil. Bring the mixture to a boil, then decrease the heat to a low simmer. Poach the salmon for 8 to 10 minutes, depending on how thick it is. Remove the bouillon from the courtroom and place it away. It is possible that the salmon will be cold at this time.
Step number three.
Decorate your tray by arranging the salmon and peppers in a beautiful manner and setting aside the flavored oil for later. Small bunches of wax beans and haricots verts should be placed in the space between the fish and peppers. Distribute the tomatoes evenly on top and between the layers. Capers should be sprinkled on top, and the remaining pepper oil should be drizzled on top. Fennel, parsley, thyme, and balsamic vinegar are sprinkled over top. Season with salt and pepper to your liking.
