Ciao Italia Family Classics
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
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FOR THE COURT BUILLION
1 small carrot, peeled and sliced into thin rounds
1/2 small leek, cut into thin slices
4 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
Juice of one lemon
3/4 teaspoon salt
4 1/2 cups water
3/4 cup dry white wine
FOR THE SALAD
1 1/4-pound center-cut salmon fillet, skin on
2 cooked large Yukon Gold or Red potatoes, cooled, peeled and cut into 1/4 inch dice
6 whole Cerignola olives, pitted and chopped
1 tablespoon capers in salt, rinsed
1/2 cup fresh or frozen peas
4 tablespoons fresh lemon juice
Fine sea salt to taste
6 tablespoons Filippo Berio extra virgin olive oil
2 hard boiled eggs, halved lengthwise
2 tablespoons fresh minced parsley
In a small pan, combine all the court bouillon ingredients and bring to a simmer. Reduce the heat to medium cover and cook for 20 minutes. Strain the court bouillon, discarding the solids. Set aside.
In a heavy skillet just large enough to hold the salmon fillet, heat the court bouillon to a gentle simmer. Attach a candy thermometer to the side of the pan or prop an instant-read thermometer in the pan with the dial propped against the side of the pan. It should register 200 degrees.
Carefully lower the salmon fillet into the liquid. The temperature of the water will plunge and it will cease to simmer. Heat the liquid until it returns to just below a simmer, 180 degrees, and adjust the heat to maintain this temperature. To keep the salmon submerged, it may be necessary to place a small weight, such as a lid from a small pan or an empty coffee mug, on top of the salmon.
Cook the fish until it is opaque throughout and flakes easily, 12 to 13 minutes per inch of thickness. To test for doneness, use a paring knife to make a small incision in the fillet and inspect it visually.
Transfer the salmon to a plate and set aside to cool. Then cut into bite size pieces.
In a large bowl, combine the potatoes, olives, capers and peas.
In a small bowl, whisk the lemon juice and salt together until frothy. Whisk in the olive oil until a smooth emulsion is formed. Pour half the dressing over the potato mixture and combine well. Add the salmon and remaining dressing and gently toss. Add salt to taste.
Transfer to a platter and sprinkle the parsley evenly over the top and garnish with the egg halves.
This recipe is featured on show 2412 - Classic and New Salads.
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