THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
SEASONS

Salmon salad with potatoes, eggs, and leafy greens

By Jonathan Levitt
Globe Correspondent / July 8, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 4

A composed salad of salmon, potatoes, eggs, and leafy greens is a dish that seems just right all summer. Yukon Gold potatoes boil nicely and their yellow flesh looks pretty next to flaky pink salmon. When the potatoes are cooked remove them from the water with a slotted spoon and keep the water boiling to cook the eggs. The eggs will be perfect (yolks bright yellow and whites set but still creamy) after just 9 minutes. Get them into cold water quickly. Both romaine and bibb lettuces are juicy, crisp, and refreshing on a warm day. Good olive oil and lemon juice is all the dressing this salad needs. Add freshly snipped chives and a sprinkle of salt and pepper and the salad is ready. Fast food for long summer days.

1 1/2 pounds boneless salmon
4 tablespoons olive oil
Salt and pepper, to taste
2 pounds small yellow potatoes, cut into wedges
1 tablespoon finely snipped fresh chives
Juice of 1 lemon
8 eggs
1 head romaine or bibb lettuce, cored and torn into pieces
1/2 lemon, thinly sliced (for garnish)
1. Set the oven at 350 degrees. Place the salmon skin side down in a baking dish. Drizzle 1 tablespoon of the olive oil over the fish and sprinkle with salt and pepper. Bake for 15 minutes or until the fish flakes easily. Remove from the oven and cool to room temperature.

2. In a large saucepan of salted water, bring the potatoes to a boil over high heat. Reduce the heat and simmer for 20 minutes or until tender. Use a slotted spoon to transfer the potatoes to a colander.

3. Return the water to a boil. Add the eggs to the water. Let the water bubble gently for 9 minutes.

4. Meanwhile, in a large bowl, toss the potatoes with 2 tablespoons of olive oil, half of the lemon juice, chives, salt, and pepper. Transfer to one side of a large platter.

5. When the eggs are ready, transfer them to a bowl of cold water. Peel off the shells and cut the eggs in half. Sprinkle with salt and pepper.

6. In the same bowl you used for the potatoes, toss the lettuce leaves with the remaining 1 tablespoon olive oil, remaining lemon juice, salt, and pepper.

7. Arrange the lettuce on the platter. Cut the salmon into 4 pieces and arrange on the platter. Garnish the salmon with the lemon slices. Add the eggs.

MORE SALMON: For another recipe with yogurt and feta, see Page 16.