Steamed Salmon Served with Herbal Yogurt Sauce, Roast Fingerling Potatoes, and Green Bean Walnut Salad

The first time I saw fingerling potatoes, I was confused in a Danish supermarket. I was looking for the large potatoes that I was familiar seeing in American grocery stores. Produce and meat in Denmark are expensive. The portions are small. The vegetables are imperfect. The taste far exceeds American food. I returned to the United States with a determined effort to shop at farmer’s market than the average grocery store, when time permits. The fingerling potatoes in Denmark had a thin paper shell, similar to an onion or a tomatillo, that needs to be rubbed or peeled off before prepping for a dish. The small size, like most produce and meat, produces a sweet and tender taste.

Herbal Yogurt Sauce

Ingredients

• 1 c. fresh tarragon leaves
• 1 c. fresh chives
• 1 small shallot
• 1 c. fresh Italian parsley
• 6 to 8 oz. of Greek yogurt
• 2 tbsp. white balsamic vinegar
• 1/4 cup toasted walnuts
• 2 tsp. Dijon mustard
• salt and pepper to taste
• The juice of one lemon
• 2 tbsp. of olive oil

Directions

1. Puree all ingredients in food processor. Set aside.

Roast Fingerling Potatoes

Ingredients

• 1 to 2 lbs. of fingerling potatoes; cleaned and halved lengthwise
• 2 to 3 tbsp. of olive oil
• 2 tbsp. white balsamic vinegar
• salt and pepper to taste (potatoes absorb salt, be generous with it)
• 1 garlic clove, minced
• 1 tsp. of ground rosemary or 2 tsp. of fresh rosemary, chopped

Directions

1. Preheat oven to 400°F.
2. Mix all ingredients. Place on cookie sheet lined with foil and place in the oven.
3. Roast for at least 30 minutes or until desired tenderness. Keep warm and place aside.

Green Bean and Walnut Salad

• 1-1/2 lb. of greens, cleaned with ends trimmed
• 1/4 c. olive olive
• 2 tbsp. white balsamic vinegar
• salt and pepper to taste
• 1 tsp. Dijon mustard
• The juice of one lemon
• 1 small garlic clove, minced
• 1/4 c. of chopped walnuts, toasted

Directions

1. Either steam or boil green beans until tender. Drain and run cool water to stop from cooking further.
2. Whisk the rest of the ingredients together.
3. Mix walnut vinaigrette and green beans together. Place aside. Best serve at room temperature.

Steamed Salmon in White Wine

Ingredients

• 2 tbsp. olive oil
• 1 red onion, thinly sliced
• 3 garlic cloves, minced
• 1 bay leaf
• 1 c. of white wine
• 1 c. of chicken stock
• Salmon fillets, cleaned and seasoned with fresh lemon juice, salt and pepper

Directions

1. Heat olive oil over medium heat. Sauteed red onions until translucent. Add garlic and mix for 30 seconds.
2. Add bay leaf, wine, and chicken stock. Cover and bring to boil.
3. Add salmon fillets. Cover and reduce temperature to low, bring stock to a simmer.
4. Depending on the thickness of the salmon fillets and the preference for tenderness (rare to well-done), cook until done.

Plating: Steamed Salmon Served with Herbal Yogurt Sauce, Roast Fingerling Potatoes, and Green Bean and Walnut Salad

1. Place Steamed Salmon, Roasted Fingerling Potatoes, and Green Bean and Walnut Salad on a plate.
2. Allow guest to spoon Herbal Yogurt Sauce over their plate. Serve with white wine and enjoy.