• Cuisine: American
• Course: Salad

Ingredients:

• 1 small carrot, peeled and sliced into thin rounds
• 1/2 small onion, thinly sliced
• 1/4 cup thinly sliced celery, preferably from the tender heart
• 4 sprigs thyme
• 2 sprigs parsley
• 2-by-2-inch piece lemon zest
• 3/4 teaspoon salt
• 4 1/2 cups water
• 3/4 cup dry white wine

• 1 1/2 pounds center-cut, skin on salmon fillet

• 1/2 cup English seedless cucumber, peeled and cut into 1/4-inch dice
• 1 large shallot, finely chopped
• 1 1/2 tablespoons white wine vinegar
• Salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil

• 3 bunches scallions (15 to 18 total), root ends trimmed
• 3/4 cup shelled peas
• 6 asparagus spears, ends trimmed, sliced on the diagonal into 2-inch pieces
• 3 handfuls tender young lettuces or salad mix, cleaned and dried

Directions:

For the court bouillon: Combine all of the ingredients in a small saucepan and bring to barely a boil over medium heat. Reduce the heat to medium-low and cook, covered, for 20 minutes. Strain the court bouillon, discarding the solids. Set aside.

For the salmon: In a heavy skillet just large enough to hold the salmon fillet, heat the court bouillon to a gentle simmer. If desired, attach a candy thermometer to the side of the pan or prop an instant-read thermometer in the pan with the dial propped against the side of the pan. It should register 200 degrees.

Carefully lower the salmon fillet into the liquid. The temperature of the water will plunge and it will cease to bubble around the edges. Heat the liquid until it returns to just below a boil, 180 degrees, and adjust the heat to maintain this temperature. To keep the salmon submerged, it may be necessary to place a small weight, such as a lid from a small pan or an empty coffee mug, on top of the salmon. Cook the fish until it is opaque throughout and flakes easily, 12 to 13 minutes per inch of thickness. To test for doneness, use a paring knife to make a small incision in the fillet and inspect it visually.

Transfer the salmon to a plate and set aside to cool. (May cover and refrigerate for up to several hours.)

For the vinaigrette: In a small bowl, combine the cucumber, shallot, white wine vinegar and a generous pinch of salt and pepper to taste. Mix until the salt has dissolved. Add the oil, whisking, in a steady stream until well combined. Set aside.

For the salad: Trim the scallions so that only the white parts remain. Remove the outer layers until only the inner, tender green shoots remain.

Bring a pot of lightly salted water to a boil. Have a bowl of ice water ready. Add the scallion shoots to the pot and boil for 1 1/2 minutes. Transfer to the ice water. Repeat the blanching process, first with the peas, then with the asparagus, cooking just until each is bright green and barely tender. Transfer to the ice water. Drain and set the vegetables aside.

To assemble: Place the lettuces in a large bowl. Stir the vinaigrette to recombine. Drizzle the lettuce with half of the vinaigrette and toss gently to coat. Divide the lettuces among 6 chilled plates. Remove and discard the skin from the salmon. Flake the salmon into large chunks and divide it evenly among the plates. Place the scallions, peas and asparagus in a bowl, drizzle with the remaining vinaigrette and toss gently to coat. Divide the vegetables evenly among the plates. Serve immediately.

Recipe Source:

This recipe is adapted from "Chez Panisse Cooking," by Paul Bertolli and Alice Waters (Random House, 1994).

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