Not Your Grandma’s Olivier (Russian Salad)

Peel and dice pickles finely, adding them to a large bowl with diced white onion and 1 tablespoon of pickled brine.

Peel carrots and cut into 3-4 inch lengths, then into planks, sticks, and finally into quarter-inch dice.

Peel potatoes and cut into half-inch dice.

Place diced potatoes and carrots into a pot, cover with cold water, and season with salt.

Bring the pot to a boil, then add 2 large eggs and reduce heat to a gentle simmer for 11 minutes.

Remove eggs to ice water after cooking, then check potatoes for doneness after about 12 minutes.

Once potatoes are tender, add 1 cup of frozen peas to the pot, let sit for 30 seconds, then drain and spread on a paper towel-lined baking sheet to cool.

Prepare salmon by preheating the oven to 350 degrees, mixing apricot preserve, balsamic vinegar, and soy sauce for a glaze.

Place salmon fillet on a metal baking sheet, season lightly with salt, and glaze the top before broiling.

Equipment Needed

Dietary

Allergens