Hey there and welcome back! I’m so glad you decided to grab the paper and sit down with me this week. I figured it might be fitting to bring you a healthier meal after we have all stuffed ourselves with fair food for the last week or so. So, grab a drink and a pen and paper because you will want to start your grocery list!!
I will preface this recipe by saying this takes a little time and prep work but is totally worth it. I saw Valerie Bertinelli make this on her show on the Food Network and I knew I had to try it. For this recipe you will need:
salmon (a large filet or two)
Small potatoes (I found a bag of small mixed potatoes at Walmart)
Cherry tomatoes- however many you want
Kalamata olives
3 or 4 eggs (or however many you want)
Romaine lettuce
2 lemons
1 cup dry white wine
Fresh dill
Garlic powder
2 tablespoons Dijon mustard
3/4 cup olive oil
3/4 cup white wine vinegar
Salt and pepper
Start by generously seasoning your salmon with salt and pepper and set aside. In a skillet combine 1 cup water, the wine, a few springs of dill, 1 tablespoon Dijon mustard and the juice of one of the lemons and place the lemon halves that you squeezed in the skillet as well. Slice the other lemon while you bring to a simmer and gently place the salmon in the skillet. Top the salmon with the slices of lemon, reduce the heat to a medium low and put a lid on the skillet. Let cook for about 10 minutes
While your salmon is cooking, get out two small pots and fill with water and get them on the stove and bring to a boil. In one pot you will put the eggs and the other you will put the small potatoes but only after the water starts boiling. In the meantime you can make the dressing!
Mix the olive oil, white wine vinegar, 1 tablespoon Dijon mustard, a few generous shakes of garlic powder and pepper and several tablespoons of diced dill. Voila- the dressing is done.
By now the salmon should be about done so turn the heat off and let it sit for about five minutes. Then remove from the pan and let cool. Then add your eggs to one pot and potatoes to the other. This part is important- the eggs only need to cook for 7 minutes. While they are cooking prepare an ice bath to put the eggs in. This is just a bowl of ice water you will put the eggs in to stop the cooking process once you remove them from the boiling water.
While you wait on the eggs and potatoes, go ahead and dice up the romaine lettuce, slice the cherry tomatoes in half and begin building the salad. I used a large casserole dish to prepare this because we eat with our eyes first and I wanted to be able to see all of this beautiful salad!
First lay down the lettuce, then sprinkle the cherry tomato halves and you can go ahead and add however many kalamata olives you want. By now your salmon should be cooled and you can just begin flaking it apart and putting it in chunks on the salad.
Now the eggs should be done and the potatoes shouldn’t be far behind. Remove the eggs with a slotted spoon and place them in the ice bath for about 5 -10 minutes. When the potatoes are done, drain them and give them a few minutes to cool down.
Take each potato and smash it down using the bottom of a cup or I used a small mason jar. Sprinkle with salt and pepper. In a skillet put a little olive oil and put on medium high heat. Once the skillet and oil are hot, place the smashed potatoes in the skillet and cook until golden and crispy on each side.. about 3-5 minutes.
While the potatoes cook, peel the eggs and slice in half. They should be beautifully soft boiled and you can place them through your salad. When the potatoes are done you can place them all around your salad and then your salad is done! Plate, drizzle with the dressing you made and serve!!
The original recipe called for green beans in the salad but I left them out. You can substitute other things if you like or take out the things you don’t like. Whatever you do have fun and make it yours, and as always I’m sending love from my kitchen to yours!
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