Wild Salmon With Green Sauce

Excellent. A perfect alternative to our usual summer nicoise salad. With no Meyer lemons in my markets I substituted oranges and regular lemons 50/50 for the rind and juice. Also, since tarragon is not our favorite herb, we used basil It was all delicious.

Utterly delicious, and a beautiful presentation; since the various elements, with a bit of forethought, can be prepared ahead, this dish is very amenable to entertaining. Try substituting very lightly steamed thin asparagus for the beans for an elegant variation. The sauce verte is fabulous and very amenable to tinkering to taste by varying the herbs and/or vinegar. King salmon recommended.

A hint: if your salmon dries without wrapping it for cooking, you're *way* overcooking it. The center of the fish should be just barely less than cooked when it comes out of the heat, and letting it stand a minute or two before serving will do the rest of the cooking for you.

A nice light dinner for spring or summer. I substituted a citrus white balsamic vinegar for the red wine vinegar.

A fantastic recipe for the summer time! Instead of the hard-cooked eggs, we like to poach ours. When you cut through them, the luscious yolks ooze over the salmon and bring together the whole dish. Absolutely scrumptious!

Cooked salmon in foil packets to keep from drying.

Sauce is just as good with 1/2 to 1/4 the oil, then you can double the batch and enjoy more flavor - especially good if your salmon, beans or potatoes are not perfectly fresh and tender.

I overlooked the potatoes by accident, so had to mash them up with the green sauce dressing - still very tasty. Might make a great potato salad this summer.

Terrific. The sauce verte was excellent. Will use it a million different ways.

Another great sauce which is great with the salmon, but can be used with other fish and even chicken.

I have special tweezers to do this. You can feel the bones running down the middle of the filet. (They appear as little white nubs poking out of the flesh.) Grab at the end that sticks out and pull in the direction with the grain of the fish. Fairly easy to do. You could use a small pair of pliers. Just don't want to mangle the fish.

Oh, for a video or picture showing how to use pliers to remove the pin bones.

This was superb! Rave reviews from the dinner party. An impressive-looking spread (I used arugula instead of lettuce) with not all that much effort, something I'm always looking for. Save for some of the potatoes and beans it all was gobbled up. Took the leftover vegetables and small bits of salmon and sautéed them the following day, added pasta and the leftover sauce and a glut of olive oil and grated parmesan and there was lunch, too!

I use arugula, too! This recipe has become my go-to salmon recipe every summer. I look forward to it when the green beans, herbs, and fresh new potatoes appear on the farmstand. It allows the flavor of the salmon to stand out and speak for itself without smothering it--very light and refreshing.

All-around excellent. Couldn’t find yellow beans, so used zucchini cut into small batons. Still a great presentation, but watch for overlooking the vegetables. Fish roasted convection at 370 took just 6 minutes to be perfect, after resting. I also will use the sauce a lot of ways, with the parsley from my garden.

I made 6 pounds of salmon for our Rosh Hashonah party this year. Not a bite was left. Very beautiful presentation. I served 2 large fillets with the sauce and one without. It was delicious both ways. Excellent choice for feeding a large party. Not many last minute details to attend to. The guests were waiting to tear into this as I brought it from the oven.