(2) 6-ounce salmon filets
freshly ground black pepper
olive oil, for drizzling
3 teaspoons finely diced shallot
½ lemon squeezed
½ teaspoon whole grain mustard
2 tablespoons Edna Valley Vineyard Extra Virgin Olive Oil
½ pound small potatoes
1 large handful green beans
¼ cup cherry tomatoes, sliced
1 tablespoon capers
Preheat the oven to 250°F. Season the salmon filets with salt and pepper. Drizzle lightly with olive oil. Slow roast for 30 minutes, until the salmon flakes easily with a fork.
Meanwhile, prepare the shallot dressing. Combine shallot, lemon juice, mustard in a small bowl. Slowly whisk in Edna Valley Vineyard Extra Virgin Olive Oil. Season with salt and pepper. Set aside.
Boil the potatoes until fork tender. Strain and set aside. Blanch the green beans in salted boiling water, plunge into an ice bath, strain and set aside. Bring a small pot of water to a boil, gently place 4 whole eggs in the water with a slotted spoon. Boil for 7 minutes. Carefully remove each egg with a slotted spoon, and plunge into an ice bath. Once ready to serve, slightly tap the eggs on all sides and peel away the shells under running water for easier peeling.
Arrange the platter with slow roasted salmon, boiled potatoes, blanched green beans, halved jammy eggs, tomatoes, and olives. Garnish the salmon with capers, drizzle the dressing over all the board elements. Bon appétit!
Enjoy with Edna Valley Vineyard’s 2018 Reserve Pinot Noir. Cheers!