2 pounds salmon filets (skin off and bones removed)
1-2 cups white wine for poaching
1 pound red new potatoes, boiled, cooled and cut in half
1 1/2 cups green beans trimmed, blanched and refreshed in cold water
1 1/2 cups yellow wax beans trimmed, blanched and refreshed in cold water
1 cup red pearl onions peeled, blanched and refreshed in cold water
olive oil, as needed
squeeze of lemon juice
salt and freshly ground pepper
Saffron Aioli
1 head garlic, roasted
1 tablespoon Dijon mustard
1 egg yolk
1 tablespoon white wine vinegar
1 1/2 cups vegetable oil
1 nice pinch saffron threads infused in 1 tablespoon of warm water
pinch of salt
freshly ground white pepper
Use a pot big enough to hold the salmon and add enough water to cover the fish. Add the white wine and heat the mixture until vapors rise from its surface, but not to a boil. Slip the fish into the liquid and cook until done. Salmon is done when there is the first sign of a white substance forming on the surface of the fish. Remove the fish from the liquid, and let cool to room temperature; then cover and refrigerate.
To make the aioli: Roast the garlic head in a 350-degree oven until soft— about 45 minutes. Squeeze the pulp from the roasted garlic into a food processor. Add mustard, egg and vinegar. With the motor running slowly, add the vegetable oil 1 drop at a time and then in a gentle stream once an emulsion has started. When the oil is used up, add the saffron infusion and season with salt and pepper. If the aioli is too thick, add more water.
To assemble: Dress the beans, pearl onions and potatoes— after cooking and cooling— in olive oil to coat, adding a squeeze of lemon juice to taste. Season with salt and pepper. Serve the fish on top of the vegetables on a platter and serve the aioli on the side. Serves 6.
