Suzanne's Wild Salmon Salad

Name: Suzanne's Wild Salmon Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 large bunch baby dandelion greens, well washed and spun dry; 454 grams beets, scrubbed (preferably a mix of colors); 2 teaspoons coarse salt; 6 servings Coarse salt and freshly ground pepper; 3 larges eggs, hard boiled; 1 Tbsp fleur de sel, or to taste; 2 Tbsps finely chopped fresh dill; 59 milliliters finely chopped fresh flat-leaf parsley; 2 teaspoons finely chopped fresh tarragon; 5 sprigs fresh thyme; 6 Juice of half a lemon, plus more to taste; 6 servings Zest of half a lemon; 6 servings Suzannes Mustard Vinaigrette; 1 Tbsp olive oil; 2 Tbsps olive oil; 2 Tbsps olive oil, plus more for parchment paper; 6 servings Freshly ground pepper; 454 grams 12 small yellow potatoes (about , scrubbed; 907 grams skin-on center-cut wild salmon fillet, pin bones removed; 2 mediums shallots, very finely chopped; 118 milliliters water

Suzanne's Wild Salmon Salad is a gluten free, dairy free, whole 30, and pescatarian main course. One portion of this dish contains around 37g of protein, 24g of fat, and a total of 449 calories. This recipe serves 6. 1 person found this recipe to be flavorful and satisfying. If you have coarse salt and pepper, shallots, dill, and a few other ingredients on hand, you can make it. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert.

Instructions

Roast potatoes and beets: Preheat oven to 400 degrees with one rack in the center and one rack in the bottom third. In a small roasting pan, toss potatoes with 1 tablespoon oil, the thyme, salt, and pepper, and cover with aluminum foil. In a second small roasting pan, combine beets and the remaining tablespoon oil. Season with salt and pepper, add 1/2 cup water, and cover with aluminum foil.

Ingredients you will need

Salt And Pepper

Potato

Pepper

Beet

Thyme

Water

Salt

Cooking Oil

Equipment you will use

Aluminum Foil

Roasting Pan

Oven

Transfer potatoes and beets to oven, and bake until tender when pierced with the tip of a knife, 35 to 45 minutes for the potatoes and 45 minutes to 1 hour for the beets.

Ingredients you will need

Potato

Beet

Equipment you will use

Oven

Knife

Remove from oven, and let stand until cool; set aside.

Equipment you will use

Oven

Equipment

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.