Provençal Salmon Salad With Radish Mint Goat Cheese Food

PROVENCAL SALMON

Steps:

• Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
• Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
• Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink. To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
• Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
• Add the remaining ingredients and bring to a boil. Boil for 20 minutes.
• Yield: Makes about 2 quarts

PROVENçAL SALMON SALAD WITH RADISH, MINT, & GOAT CHEESE

Steps:

• Rinse all produce. Pick mint leaves, discarding stems; mince half for seasoning the goat cheese and roughly chop or tear the remainder. Halve the radishes and thinly slice into half-moons. Peel and halve shallot and thinly slice.
• Heat 1 tbsp olive oil in a medium pan over medium-high heat. When oil is simmering, add shallot and saute, stirring, until beginning to soften (2-3 minutes).
• Add snap peas to pan and sauté until bright green (2-3 minutes).
• Season with 1/4 tsp salt and pepper as desired, and transfer to large bowl (big enough for salad). Reserve pan off the heat.
• While snap peas cook, combine goat cheese, minced mint, and 1 tbsp olive oil in a small bowl. Use a fork to mash and combine. Set aside until ready to serve.
• Pat salmon dry with a paper towel and season all over with herbes de Provence, 1/2 tsp salt, and pepper as desired.
• Return pan from vegetables to medium-high heat with 2 tsp olive oil. When oil is simmering, add salmon skin-side up and sear until golden on the bottom (about 5 minutes).
• Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until cooked through and opaque (3-5 min), then transfer to a plate and set aside to rest.
• While salmon rests, add Dijon mustard, Champagne vinegar, 1/4 tsp salt, and pepper as desired to the large bowl with the shallot and snap peas.
• Whisking continuously, slowly add 2 tbsp olive oil until fully combined and emulsified.
• Pat arugula dry with paper towel and add to bowl with vinaigrette, along with radishes and remaining mint. Toss to coat.
• Swipe herbed goat cheese on half of each serving plate. Add salad alongside. Top with Provençal salmon.

FRENCH LENTIL SALAD WITH GOAT CHEESE AND ROASTED RADISHES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.
• Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.
• Put the roasted radishes, cooked lentils, almonds and dressing in a large bowl and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
• Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.

WILD SALMON WITH RADISH & ORANGE SLAW

Steps:

• Mix the paprika, cumin seeds, cinnamon and orange zest, then rub the mixture over the salmon fillets.
• Boil the baby potatoes whole in their skins for 15 mins until tender. Drain, then thickly slice.
• Heat the grill to high and grill the peppers for 5 mins on each side or until cooked through and charred, then peel off their blistered skins and dice the flesh. Put in a bowl with the chillies, olive oil, lemon juice and zest, spring onions, radishes and sliced potatoes.
• Cook the salmon under the grill for 5 mins, skin-side up, then turn. If not already cooked, grill for a further 1-2 mins. (Wild salmon cooks much faster than farmed.)
• Toss the olives, chopped orange and mint through the potatoes and serve half with half of the salmon. Chill the remainder for another day. Will keep covered and chilled for up to two days.