Salmon Salad/Insalata di Salmone

Serves 4


  • 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
  • 1 1/4-pound center-cut salmon fillet, skin on
  • 2 cooked large Yukon Gold or Red potatoes, cooled, peeled and cut intoinch 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
  • Ingredients


  1. Directions 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the salmon to a plate and set aside to cool. Then cut into bite size pieces.
  7. In a large bowl, combine the potatoes, olives, capers and peas.
  8. 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.
  9. Transfer to a platter and sprinkle the parsley evenly over the top and garnish with the egg halves.

This recipe was featured on Season 24 - Episode 2412.

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Alexandra G

I made the Salmon salad for my husband and mom. OMG they LOVED it. It was delizioso! It’s a keeper now with lent on the horizon. I will make this again because the poached salmon is very tasty and mixed with the rest of the ingredients it’s just fabulous.

Linda Serafin

When I was growing up in are Italian family we never ate eggs as they came from chickens. No milk on Fridays either. Just plain fish and vetagables.

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