Wild Salmon Salad with Beets, Potato, Egg, and Mustard Vinaigrette

• 3 bunches beets, preferably mixed colors
• 6 tablespoons extra-virgin olive oil
• 1 pound very small potatoes
• 1 teaspoon thyme leaves
• 2 pounds wild salmon (1 piece), skin on, bones removed
• 1 lemon
• 1/2 cup finely diced shallots
• 2 tablespoons minced dill
• 2 teaspoons minced tarragon
• 1/4 cup minced flat-leaf parsley
• 1/2 teaspoon fleur de sel
• 3 extra-large eggs
• Dijon mustard vinaigrette (recipe follows)
• 4 ounces young dandelion greens, cleaned and dried
• Kosher salt and freshly ground black pepper
• 1 extra-large egg yolk
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 3/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 400F.
2. Cut the greens from the beets, leaving 1/2 inch of stem still attached.
3. (Save the leaves for sauteing later; they are delicious!)
4. Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
5. Place the beets in a roasting pan with a splash of water.
6. Cover tightly with foil, and roast about 40 minutes, until tender when pierced.
7. (The roasting time will depend on the size and type of beet.)
8. When the beets are done, carefully remove the foil.
9. Let cool, and peel the beets by slipping off the skins with your fingers.
10. Cut the beets into 1/2-inch wedges.
11. Once the beets are in the oven, toss the potatoes with 1 tablespoon olive oil, the thyme, and 1 teaspoon salt.
12. Place in a roasting pan, cover with foil, and cook in the oven about 30 minutes, until tender when pierced.
13. When the potatoes have cooled, cut them in half.
14. Remove the salmon from the refrigerator 30 minutes before cooking, to bring it to room temperature.
15. Turn the oven down to 250F and place a shallow pan of water on the bottom rack.
16. Finely grate the zest of the lemon until you have 1 teaspoon.
17. Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl, and stir in 2 tablespoons olive oil.
18. Place the salmon, skin side down, on a baking sheet, and season with 2 teaspoons kosher salt and some freshly ground black pepper.
19. Smear about a third of the herb mixture on the fish, and turn it over.
20. Slather the skin side of the fish with the remaining herb mixture, and season with the fleur de sel and a little more black pepper.
21. Place the salmon on a wire rack set on a baking sheet, or in a roasting pan.
22. Bake the salmon about 25 minutes, until medium-rare to medium.
23. The center will still be slightly translucent.
24. To check if the salmon is done, peek between the flakes.
25. If it doesnt separate into flakes, its not ready yet.
26. Meanwhile, bring a small pot of water to a boil, and carefully lower the eggs into the pot.
27. Turn the heat down to low, and gently simmer exactly 9 minutes.
28. Immediately transfer the eggs to a bowl of ice water to stop the cooking.
29. When theyre completely cooled, peel the eggs, and cut them into halves.
30. Season with salt and pepper.
31. Season the beets with a healthy pinch of salt, a pinch of pepper, the remaining tablespoon olive oil, and a squeeze of lemon juice.
32. Season the potatoes with 1/2 teaspoon salt and 2 tablespoons Dijon mustard vinaigrette.
33. Taste both for seasoning.
34. Scatter the dandelion greens on a large platter, and drizzle 1/4 cup mustard vinaigrette over them.
35. Nestle the potatoes and beets in and around the greens.
36. Using your hands, pull the salmon into 2-inch chunks, tucking them throughout the salad.
37. Spoon another 1/4 cup vinaigrette over the salad, and tuck the eggs in and around the other ingredients.
38. Season the salad with a healthy squeeze of lemon juice, and pass the rest of the vinaigrette at the table.
39. Whisk the egg yolk in a small bowl with the mustard, red wine vinegar, lemon juice, 1/2 teaspoon salt, and a pinch of pepper.
40. Slowly whisk in the olive oil.
41. Thin the vinaigrette with 1 teaspoon water or more if needed.
42. Taste for balance and seasoning.
43. Although there are a lot of components to this dish, the herb marinade, beets, potatoes, eggs, and mustard vinaigrette can be prepared ahead of time and dressed at the last minute.
44. Even the salmon can be baked an hour or two before serving, since its served at room temperature.

bunches beets, extravirgin olive oil, potatoes, thyme, wild salmon, lemon, shallots, dill, tarragon, flatleaf parsley, eggs, vinaigrette, dandelion greens, kosher salt, egg yolk, mustard, red wine vinegar, lemon juice, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/wild-salmon-salad-with-beets-potato-egg-and-mustard-vinaigrette-390834 (may not work)