Ingredients

Ingredients

• 2 Skin-On Salmon Fillets
• 1 Farm Egg
• 3 oz Cherry Tomatoes
• 3 oz Summer Beans
• 1 Garlic
• 3/4 lb Red Potatoes
• 1 Tarragon
• 1 oz Cornichons
• 1 Shallot
• 1 tbsp White Wine Vinegar
• 1/4 c Dijonnaise

Instructions

Instructions

1

Cook & peel the egg:

Heat a medium pot of salted water to boiling on high. Once boiling, add the egg and cook for exactly 10 minutes. Drain thoroughly; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Refill the pot with salted water and heat to boiling on high. When cool enough to handle, carefully peel the cooked egg; transfer to a medium bowl.

2

Prepare the ingredients:

While the egg cooks, wash and dry the fresh produce. Peel the shallot and mince to get 2 tablespoons; place in a bowl with the vinegar. Large dice the potatoes. Pick the tarragon leaves off the stems; discard the stems and roughly chop. Snap off and discard the bean stems; cut into 2-inch pieces. Halve the tomatoes. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Small dice the cornichons.

3

Cook & mash the potatoes:

Add the potatoes to the pot of boiling water and cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the shallot-vinegar mixture, half the tarragon and 2 tablespoons of olive oil; season with salt and pepper. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

4

Cook the vegetables:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off. Add the tomatoes and garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.

5

Make the sauce gribiche:

While the vegetables cook, using a fork, mash the peeled egg until crumbly. Add the dijonnaise, cornichons and remaining tarragon; stir to thoroughly combine. Season with salt and pepper to taste.

6

Cook the salmon & plate your dish:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 3 to 5 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat. Divide the mashed potatoes between 2 dishes. Top with the cooked fillets and cooked vegetables. Serve with the sauce gribiche on the side. Enjoy!