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Wild Salmon With Green Sauce:


What you need:

  • 1 ½ pounds wild salmon fillet, such as King or sockeye, skin on

  • Salt and pepper

  • Olive oil

  • 2 pounds new potatoes

  • 1 pound haricots verts (green beans), or a mixture of small green and yellow beans

  • 1 shallot, finely diced

  • 2 tablespoons red wine vinegar

  • Zest and juice of 1 small Meyer lemon

  • 1 teaspoon Dijon mustard

  • 1 tablespoon capers, rinsed and roughly chopped

  • ¼ cup finely chopped parsley

  • ¼ cup finely chopped chervil, or a mixture of parsley and tarragon

  • Lettuce leaves

  • 2 hard-cooked (9-minute) eggs, roughly chopped








Step 1: Unless done so previously by your fishmonger, remove pin bones from the salmon. Season on both sides with salt and pepper. 

Step 2: Place salmon on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.

Step 3: Clean the potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.

Step 4: Top and tail the haricots verts (green beans) and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.

Step 5: Make the sauce verte:

      Step 5A: Put shallot in a small bowl with 1/2 teaspoon salt and             cover with the red wine vinegar.

      Step 5B: Let it sit for 5 minutes, then stir in lemon zest and juice,         mustard and capers.

      Step 5C: Whisk in 1/2 cup olive oil.

      ***Just before serving, add parsley, chervil and black pepper to                 taste.

Step 6: Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly.

Step 7: Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte.

Step 8: Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans.

Step 9: Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve.


Pass potatoes and remaining sauce separately.


One of Eriko's Favorite Recipes

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