Steam-grilled Salmon and Vegetables with Tarragon Dip
By Staub
Steam-grilled Salmon and Vegetables with Tarragon Dip
By Staub
Yield/Serves:
Makes 4 servings
- Mayonnaise:
- 6 tablespoons mayonnaise
- 1½ tablespoons tarragon
- 1 lemon
- Salt and pepper
- Potatoes:
- 28 ounces small red potatoes
- 5 cloves garlic
- 2 tablespoons olive oil
- Coarse sea salt
- Vegetables:
- 1 large zucchini
- 1 pound green asparagus
- 2 tablespoons olive oil
- Coarse sea salt
- 1 tablespoon fresh marjoram
- Salmon
- 4 (6 to 8 ounce) salmon fillets
- 2 tablespoons olive oil
- Salt and pepper
To make mayonnaise: Place the mayonnaise in a metal mixing bowl. Remove the tarragon leaves from the stem and mince them finely using a chef’s knife. Add to the mayonnaise. Using the finest zester, add zest of the lemon. Add ½ tablespoon lemon juice and using a spatula mix everything gently together. Season with pepper and salt. Put in the fridge until use.
To make potatoes: Preheat the oven to 450°F. Wash, clean (do not peel them) and dry the red potatoes. Halve the potatoes using a Chef’s knife (when you’re not able to buy small potatoes cut them into quarters). Place the potatoes in baking dish, add olive oil, sea salt and the garlic cloves (do not peel the garlic). Toss until well coated. Roast in the oven for around 45 minutes.
To make vegetables: Take the marjoram leaves of the stems and mince roughly. Set aside. Cut the zucchini in to ¼-inch thick slices. Remove the bottom inch of the asparagus. Halve the asparagus. Place the zucchini and asparagus in a metal bowl. Add olive oil and season with pepper and salt and toss until well coated. Preheat the grill on medium to high heat. Once hot reduce heat to medium. Grill the vegetables until you see grill marks and cooked to liking. Remove the vegetables from the grill and mix them with the fresh marjoram.
To make salmon: Preheat the grill. Brush both sides of the salmon with olive oil. Season with pepper and salt. Grill the salmon for about 3 minutes on both sides or until cooked to liking (Medium rare is recommended).
To serve: Serve the salmon over the grilled asparagus and zucchini. Serve the oven roasted red potatoes and tarragon mayonnaise alongside.
To make potatoes: Preheat the oven to 450°F. Wash, clean (do not peel them) and dry the red potatoes. Halve the potatoes using a Chef’s knife (when you’re not able to buy small potatoes cut them into quarters). Place the potatoes in baking dish, add olive oil, sea salt and the garlic cloves (do not peel the garlic). Toss until well coated. Roast in the oven for around 45 minutes.
To make vegetables: Take the marjoram leaves of the stems and mince roughly. Set aside. Cut the zucchini in to ¼-inch thick slices. Remove the bottom inch of the asparagus. Halve the asparagus. Place the zucchini and asparagus in a metal bowl. Add olive oil and season with pepper and salt and toss until well coated. Preheat the grill on medium to high heat. Once hot reduce heat to medium. Grill the vegetables until you see grill marks and cooked to liking. Remove the vegetables from the grill and mix them with the fresh marjoram.
To make salmon: Preheat the grill. Brush both sides of the salmon with olive oil. Season with pepper and salt. Grill the salmon for about 3 minutes on both sides or until cooked to liking (Medium rare is recommended).
To serve: Serve the salmon over the grilled asparagus and zucchini. Serve the oven roasted red potatoes and tarragon mayonnaise alongside.