Salmon Marinade:
- 2 tbsp whole grain mustard
- 3 tbsp melted ghee*
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp fresh cracked pepper
Tangy Apricot Dressing:
- 3 tbsp apricot jam *
- 2 tbsp lemon juice (approx 1 lemon)
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 tsp sea salt
- 1/8 tsp fresh cracked pepper
- 7 tbsp avocado oil (can use extra virgin olive oil instead)
DIRECTIONS:
Salmon:
- Buy 1 lb of salmon with the skin.
- Bring it home, rinse and run clean hands along the salmon looking for spikey bones. Remove the bones using tweezers.
- Preheat the oven to 500˚F. Line baking sheet with parchment paper. Place the salmon on it.
- Make the marinade below. Pour very generously over the salmon, rubbing it in slightly. Coat it as thickly as possible.
- Once the oven is ready, pop the salmon in for 13-15 minutes or until just flakey. Allow to cool. Remove the skin, and break into big chunks to set on the platter.
Salmon Marinade:
- Combine all ingredients and spread over the salmon.
* Ghee is clarified butter (which means the milk solids in the butter have been boiled off) often used in Indian cuisine that can be found at a health food store. Without the milk solids, it has a higher cooking temperature than butter, and it won’t burn at the high temperature of this recipe.
Tangy Apricot Dressing:
- Combine all ingredients except the olive oil in a small bowl.
- Slowly stream in the olive oil with a whisk until combined.
- Serve this alongside the platter for people to help themselves. I like to serve it in a little creamer pitcher, for a cute presentation.
* Look for one that is 100% fruit to avoid added sugar.
Hard Boiled Eggs:
- Place 4 eggs in a pot with water to generously cover.
- Bring to a boil.
- Cover. Remove from heat and set aside for 13 minutes using a timer.
- At 13 minutes, pour off the hot water and replace with cold water.
- Once eggs are slightly cool, peel under cool running water (makes them easier to peel). Slice in half and place on platter.
Thinly Shaved Spring Onions:
*If you have a Japanese Mandolin, you will get really thin slices. They are only about $15, and they are a great tool to have. If you don’t have one, just slice as thin as possible. Either way – stay focused while slicing!
Dozen Small Red Potatoes and 1/2 LB Green Beans:
- Boil scrubbed potatoes in very salty water until al dente.
- Add green beans. Cook an additional 4 minutes or until green beans are al dente. Drain. Rinse in very cold water until both potatoes & beans are cool.
- Toss potatoes in EVOO & S/P when done. Serve green beans as is. Add both items to the platter.
1 Pint Grape Tomatoes:
- Rinse, drain well and add to the platter. Easy enough!
Caper Berries and Small Capers
- Sprinkle around the finished platter. If caper berries can’t be found, olives may be substituted.
Mixed Greens
- Rinse, if necessary. Dry well, and place in a big wooden bowl served alongside the platter.
Bread and Butter
- Use Manna Bread, a sprouted bread that can be found at health food stores, authentic sourdough bread. Whichever, just slice it nicely, place neatly on a plate with a small bowl of cubed butter and serve with the platter.