Cold Salmon With Gribiche Recipes

Steps:

• For the sauce gribiche: Add mustard, vinegar and olive oil in a mini prep food processor. Pulse about 3 to 5 times until emulsified. Add the cornichons, capers and eggs, pulse two more times until the mixture is combined but still chunky and uneven. Transfer to a small bowl and stir in the parsley and lemon zest. Season to taste with salt and black pepper. Refrigerate until serving.
• For the halibut: When ready to grill, preheat one side of the grill to high and leave one side cool, creating indirect heat. Season each fillet with salt, pepper and paprika. Drizzle olive oil on top.
• Place the fillets over the cool side of the grill, close the lid and cook for about 8 to 10 minutes. For more color, you can finish the fish on the hot side for about 1 to 2 minutes. Serve with 2 to 3 tablespoons of sauce gribiche on each fillet, or more if you wish.

Steps:

• Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.
• Fold in the cornichons, capers and eggs.
• Stir in the parsley and tarragon, and season to taste with salt and black pepper.

Steps:

• Place one piece of salmon, skin side down, in a 14-by-9-by-2-inch oval dish. Place second piece on top of first piece, skin side up, with the thicker side over the thinner side of the bottom fillet, so that the assembled fillets will be of even thickness.
• Cover with microwavable plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Let stand until cool enough to handle. Gently remove skin from top piece of salmon. Transfer salmon to a platter and refrigerate covered with a damp cloth until well chilled.
• To make the sauce, separate egg yolks from whites. Pass the yolks through a ricer and reserve. Finely chop the whites and place in a medium bowl.
• Add shallots, parsley, tarragon and capers to the bowl and stir to combine. Add remaining ingredients and stir well. Refrigerate.
• To serve, slice salmon across into 8 equal slices and spoon some of the sauce over each serving. Garnish with reserved yolk from sauce.