• 1-½ pounds of either wild King or Sockeye salmon fillet with skin on;
• Salt & pepper;
• Olive oil;
• 2 Pounds of new potatoes;
• 1 Pound of haricots verts or a mixture of small green & yellow beans;
• 1 Finely diced shallot;
• 2 Tablespoons of red vinegar;
• Zest & juice of 1 small Meyer lemon;
• 1 Teaspoon of Dijon mustard;
• 1 Tablespoon of rinsed and roughly chopped capers;
• ¼ Cup of finely chopped parsley;
• ¼ Cup of finely chopped chervil or a mixture of parsley & tarragon;
• Lettuce leaves; and
• 2 hard-cooked (9minutes) eggs, roughly chopped.

Using pliers, remove the pin bones from the salmon (or have your fishmonger do it). Season salmon on both sides with salt & pepper & place on a baking sheet skin side down. Drizzle with 1 tablespoon of olive oil & set aside at room temperature. Heat oven to 350 degrees.

 Scrub potatoes & simmer in well-salted water until tender, about 15 minutes. Drain & keep warm. Top and tail the haricots verts & simmer in well-salted water until tender, about 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cold water) & leave at room temperature.

 Make the sauce verte: Put shallot in a small bowl with ½ teaspoon of salt & cover with red vinegar. Macerate 5 minutes, & then stir in lemon zest & juice, mustard & capers & then whisk in ½ cup of olive oil. Just before serving add parsley, chervil & black pepper to taste.

 Bake salmon, uncovered, until just done, 10 to 12 minutes 7 & then remove & let cool slightly. Put beans in a medium bowl, season with salt & pepper, & dress with 2 tablespoons of sauce verte. Line a platter with lettuce leaves & then make a pile of beans on top of the lettuce. With a spatula, lift the salmon from the skin & place on top of the beans. Dab salmon with 2 more tablespoons of sauce verte, garnish with chopped eggs and serve. Pass potatoes & remaining sauce separately