- ⅓ cup chopped fresh herb like chervil, parsley or coriander
- ⅓ cup coarsely chopped scallions including green part
- 4 tablespoons coarsely chopped chives
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon minced garlic
- 6 tablespoons olive oil
- 2 tablespoons wine vinegar
- 1 tablespoon Dijon mustard
- Salt and freshly ground pepper to taste
- 1 hard-boiled egg, in quarters
- 4 boneless skinless salmon fillets, about 6 ounces each
- 16 large basil leaves, plus leaves for garnish
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
568 calories; 44 grams fat; 8 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 9 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 37 grams protein; 140 milligrams cholesterol; 163 milligrams sodium
- Combine the chopped herb with the scallions, chives, tarragon, garlic, oil, vinegar, mustard, salt and pepper in the bowl of a food processor or blender. Process until the mixture is chopped fine. But overblending will harm texture.
- Add the egg and blend briefly until the egg is coarsely blended.
- Pour water into the bottom of a steamer. Season the fillets with salt and pepper and place them on a steamer rack. Lay 4 basil leaves over each fillet and cover. Bring the water to a boil and steam for 3 to 4 minutes. Do not overcook. The fish can be served hot or cold.
- Transfer the fish to a serving plate. Spoon the vinaigrette over the fillets and garnish with fresh basil leaves.