MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Olive Oil-Poached Salmon Belly Salad with Mustard Vinegar
 Categories: Appetizers, Salmon, Eggs, Salads
      Yield: 4 Servings
 
           THE SALMON CONFIT:
      1 lb Salmon belly
  1 1/2 c  Olive oil
           Bouquet garni
      1 cl Garlic, smashed
           Few grains of black pepper
           THE SALAD:
      4 sm Beets, roasted in foil and
           -peeled
    1/2 lb Fingerling potatoes,
           -roasted
      1 c  Cippolini onions, roasted
      1    Frisee lettuce, cleaned and
           -roughly chopped
      1    Red leaf lettuce, cleaned
           -and roughly chopped
     12    Quail eggs
      1 tb Fresh parsley, chopped
      1 tb Fresh chervil, chopped
      1 tb Fresh chives, chopped
      2 ts Fresh tarragon, chopped
           Fleur de sel
           Cracked pepper
           THE MUSTARD VINAIGRETTE:
      1 lg Egg yolk
      1 tb Dijon mustard
  1 1/2 tb Red wine vinegar
      1 tb Lemon juice
    3/4 c  Extra virgin olive oil (use
           The oil for the salmon)
           Salt and black pepper
 
  For the salmon confit: Combine the olive oil with the bouquet
  garni, garlic and black peppercorn in a small, shallow saucepan.
  Heat over very low heat until the oil reaches 150 F. Add the
  salmon and cook for about 5 minutes, or until the salmon just
  begins to firm up. Carefully lift the salmon from the pan and
  place on paper towels to drain. You could use the oil in the
  mustard vinaigrette, you can also re-use the flavored oil to make
  more or in shrimp ceviche, etc.
  
  For the mustard vinaigrette: Whisk the egg yolk in a small bowl
  with mustard, vinegar, lemon juice, salt and pepper. Whisk in the
  olive oil. Adjust seasoning.
  
  For the salad: Mix the parsley, chervil, chives and tarragon and
  reserve. Bring a small pot of water to a simmer. Carefully put the
  quail eggs inside and boil for 2 minutes. Run immediately under
  cold water and peel the shell. Slice the beets and the potatoes
  and toss all the ingredients of the salad together with the
  mustard vinaigrette. (except the herbs and the quail eggs). Dress
  the salad, divide the salmon confit among the plates and sprinkle
  with the fines herbs, some fleur de sel and some cracked pepper,
  slice and arrange the quail eggs around the salmon.

  From: Zen at www.zencancook.com

 Cipollini onions are squat shaped, sweeter and smaller than regular
 onions but not as mild as Vidalias. - JW

MMMMM