Poached Salmon With Potato Salad - cooking recipe

Ingredients

6 cloves garlic
2 1/4 lb waxy potatoes, cleaned
4 (6.5 oz) salmon fillets, skin removed
4 cups extra virgin olive oil
2 None egg yolks
2 tsp Dijon mustard
1 cup olive oil
1 None lemon, juice + 2 tsp zest
7 oz asparagus, woody ends snapped off, cut into 3/4 inch pieces
4.5 oz frozen peas
1/2 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley, 1/3 cup chopped, remaining finely chopped

Preparation

Preheat oven to 350\u00b0F. Wrap garlic in foil and roast for 45 mins, until softened.
Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Gently boil, uncovered, for 20 mins, until tender. Drain. Rinse under cold water. Drain and set aside. Cut into 1/2 inch slices.
Arrange fish in a large roasting pan. Pour extra virgin olive oil over top to cover. Bake for 15-18 mins, or until cooked to your liking. Remove from pan, reserving cooking oil.
Whisk together egg yolks and mustard until pale. Gradually whisk in olive oil in a thin steady stream, until combined and thick. Whisk in lemon juice. Press garlic from skins and add to aioli. Whisk in 1 tbsp warm water. Season.
Cover asparagus with boiling water. Let stand for 2 mins. Add peas and let stand for another 5 mins, until bright green and tender. Drain. Rinse under cold water. Toss with potatoes, mint, chopped parsley and mustard aioli. Season. Distribute between serving plates.
Top potato salad with salmon. Drizzle each fillet with 2 tsp reserved cooking oil. Sprinkle with lemon zest and remaining parsley.