2 bay leaves
1 tablespoon kosher salt
10 black peppercorns
2 cups white wine
2 pounds skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick)
3 garlic cloves, minced
1 tablespoon whole-grain mustard
5 tablespoons Champagne vinegar
1/3 cup extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped basil
Sea salt to taste
6 cups mixed greens
10 small yellow-skinned new potatoes, boiled until tender and cut in half
4 hard-cooked eggs, cut into quarters
1/4 pound haricots verts (French green beans) or regular green beans, trimmed and boiled until tender-crisp
1/2 cup pitted Niçoise olives
3 Roma tomatoes, cut into lengthwise wedges
- To a large roasting pan, add bay leaves, kosher salt, peppercorns, and wine. Add salmon and enough water to cover.
- Remove salmon and set aside; bring liquid to a boil, covered. Reduce to a simmer, then gently slide salmon into liquid and simmer 10 to 15 minutes, covered, until salmon is just opaque.
- While salmon is cooking, make the dressing: In a small bowl, whisk together garlic, mustard, and vinegar. Gradually whisk in oil until dressing is emulsified. Whisk in herbs and season with sea salt.
- Using 2 spatulas, remove salmon, place on a cooling rack set on a sheet pan, and chill 10 minutes, loosely covered with foil. Discard poaching liquid.
- Remove salmon from refrigerator and break into large pieces, discarding skin. On a very large serving platter, top watercress with pieces of fish, potatoes, eggs, green beans, olives, and tomatoes. Drizzle dressing over everything.
Recipe adapted from Sunset Magazine