Warm Salmon Salad with Asparagus, Farm Eggs and Fingerling Potatoes
This meal-in-a-salad is perfect for lunch or a light supper. The recipe is featured in Janet Fletcher’s new cookbook, Wine Country Table.
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Ingredients
- 3 tablespoons white wine vinegar, plus more if needed
- 1 tablespoon Vietnamese fish sauce
- 1 large shallot, finely minced
- 3 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon minced fresh tarragon
- 1 tablespoon salt-packed capers, rinsed and finely chopped
- ½ cup (125 ml) extra virgin olive oil, plus more if needed
- Kosher or sea salt
- 1 pound fingerling potatoes
- 4 large eggs
- 1 pound (500 ml) medium asparagus, tough ends removed
- Extra virgin olive oil for oiling the pan
- 4 skin-on wild salmon filets, about 6 ounces (185 grams) each
- Kosher or sea salt and freshly ground black pepper
- 1 soft butter lettuce heart, separated into leaves
- 12 radishes, trimmed and halved
- 12 ripe olives
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