Three 5 Ounce Salmon Filets
1 1/2 Pounds Of Baby White Potatoes Washed, Cut In Half, And Cooked In A Pot Of Salted Water Until Fork Tender
12 Ounces Of Green Beans Steamed In A Covered Pan Of Salted Water Until Tender But Not Mushy
Three Hard Cooked Eggs Shelled And Cut Into Slices
4 Ounces Of Kalamata Olives
4 Ounces Of Capers
Two Tablespoons Of Dijon Mustard
A Teaspoon Of Fresh Thyme Leaves
A Teaspoon Of Finely Chopped Italian Parsley
A Teaspoon Of Chopped Fresh Rosemary
A Minced Garlic Clove
A Tablespoon Of Finely Diced Red Onion
Two Teaspoons Of Anchovy Paste
The Juice Of A Lemon
Two Teaspoons Of Red Wine Vinegar
A Cup And Three Teaspoons Of Olive Oil, Divided
1 1/2 Teaspoons Of Sea Salt, Divided
1/4 Teaspoon Of Fresh Ground Black Pepper
1/2 Teaspoon Of Paprika
1/2 Teaspoon Of Red Cayenne Pepper
A Pound Of Green Leaf Lettuce Cleaned And Cut Into About Two Inch Pieces
1/2 Pound Of Baby Frisee Lettuce Cleaned And Cut Into About One Inch Pieces
To Make The Dressing
Into a mixing bowl, add the garlic, the thyme leaves, the parsley, the rosemary, a teaspoon of sea salt, and the black pepper. Mash with a fork to form a paste. Add the anchovy paste. Mash again. Add the red onion, the mustard, the lemon juice and the red wine vinegar. Whisk the mixture until well blended. While whisking, slowly drizzle in a cup of olive oil. Continue to whisk until the dressing is smooth and thickened. Taste and add more sea salt and/or black pepper, to taste.
To Make The Salmon
Into a small bowl, add the paprika, the red cayenne pepper, and 1/2 teaspoon of sea salt. Mix well. Rub the flesh side of the salmon filets with this spice mixture.
Preheat the oven to 350 degrees.
Heat a non stick oven proof pan on medium high heat for five minutes. Add two teaspoons of olive oil making sure to coat the pan evenly with the oil. Add the salmon filets flesh side down. Cook on medium high heat for two minutes. Turn the salmon filets over and place the pan into the oven. Cook the fish for an additional ten minutes.
This dish is meant to be served family style. Place the lettuce in the center of a large platter. Set the salmon filets on top of the lettuce. Around the lettuce, arrange the potatoes, the green beans, the hard cooked eggs, the olives and the capers. Drizzle the dressing over the top of the potatoes, the salmon, the green beans, and the lettuce. Serve any leftover dressing on the side. Serve with crusty bread.