{"id":887,"date":"2016-11-11T21:12:01","date_gmt":"2016-11-11T21:12:01","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=887"},"modified":"2016-12-03T13:28:18","modified_gmt":"2016-12-03T13:28:18","slug":"salmon-wild-with-green-sauce","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=887","title":{"rendered":"SALMON WILD WITH GREEN SAUCE"},"content":{"rendered":"<ul>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman; font-size: large;\">1-\u00bd pounds of either wild King or Sockeye salmon fillet with skin on;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Salt &amp; pepper;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Olive oil;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 Pounds of new potatoes;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Pound of haricots verts or a mixture of small green &amp; yellow beans;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Finely diced shallot;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 Tablespoons of red vinegar;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Zest &amp; juice of 1 small Meyer lemon;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Teaspoon of Dijon mustard;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Tablespoon of rinsed and roughly chopped capers;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00bc Cup of finely chopped parsley;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00bc Cup of finely chopped chervil or a mixture of parsley &amp; tarragon;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Lettuce leaves; and<\/span><\/strong><\/li>\n<li><span style=\"color: #000000;\"><strong><strong>2 hard-cooked (9minutes) eggs, roughly chopped.<\/strong><\/strong><\/span><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Using pliers, remove the pin bones from the salmon (or have your fishmonger do it). Season salmon on both sides with salt &amp; pepper &amp; place on a baking sheet skin side down. Drizzle with 1 tablespoon of olive oil &amp; set aside at room temperature. Heat oven to 350 degrees. <\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Scrub potatoes &amp; simmer in well-salted water until tender, about 15 minutes. Drain &amp; keep warm. Top and tail the haricots verts &amp; 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) &amp; leave at room temperature. <\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Make the sauce verte: Put shallot in a small bowl with \u00bd teaspoon of salt &amp; cover with red vinegar. Macerate 5 minutes, &amp; then stir in lemon zest &amp; juice, mustard &amp; capers &amp; then whisk in \u00bd cup of olive oil. Just before serving add parsley, chervil &amp; black pepper to taste.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><span style=\"color: #000000;\"><strong><span style=\"color: #000000;\"><strong><strong>Bake salmon, uncovered, until just done, 10 to 12 minutes 7 &amp; then remove &amp; let cool slightly. Put beans in a medium bowl, season with salt &amp; pepper, &amp; dress with 2 tablespoons of sauce verte. Line a platter with lettuce leaves &amp; then make a pile of beans on top of the lettuce. With a spatula, lift the salmon from the skin &amp; place on top of the beans. Dab salmon with 2 more tablespoons of sauce verte, garnish with chopped eggs and serve. Pass potatoes &amp; remaining sauce separately<\/strong><\/strong><\/span><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1-\u00bd pounds of either wild King or Sockeye salmon fillet with skin on; Salt &amp; pepper; Olive oil; 2 Pounds of new potatoes; 1 Pound of haricots verts or a mixture of small green &amp; yellow beans; 1 Finely diced &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=887\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,8],"tags":[265,160,264],"class_list":["post-887","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-sauces","tag-green","tag-salmon","tag-wild"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=887"}],"version-history":[{"count":4,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/887\/revisions"}],"predecessor-version":[{"id":935,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/887\/revisions\/935"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}