Note: Prepare ahead of time.
–salmon (size of 3 decks of cards, one-half pound)
–herbs de provence (bottled; tarragon, marjoram, basil, oregano, basil)
–potatoes (5, small, red)
–white wine (cooking wine is fine)
–green onion (3 stalks)
–extra virgin olive oil
–feta cheese (half a small package)
–salt and pepper
–tomato (sliced, fresh, large)
1 – Place the salmon in a covered baking dish with a little water. Season with salt, pepper, and herbs de provence. Microwave for 4 and one-half minutes on high. When finished, let cool, and then place in refrigerator until time for dinner.
2 – Place 4 tablespoons of mayonnaise in a small mixing bowl. Season with lemon juice, salt, and pepper. Add about 12 capers. Pour in the feta cheese. Stir. Refrigerator until time to serve.
3 – Slice the potatoes one-quarter inch thick. Place in a covered baking dish with 1 inch of water. Season with salt and pepper. Microwave for 15 minutes on high. Let cool. Drain water. Add 1 inch of white wine. Sprinkle with tarragon, salt, and pepper. Cut green onion into one-half inch pieces, and add to the potatoes. Sprinkle balsamic vinegar over the potatoes, and sprinkle extra virgin olive oil also. Stir gently. Do not refrigerate. Serve room temperature.
4 – Slice the large tomato into thick slices. Season with salt and pepper. Arrange on a plate. Place sweet pickle relish in the center of each slice of tomato. Drop green olives around the plate.
5 – Place a tablespoon of the feta mayonnaise in the center of each portion of salmon.
6 – Serve the salmon cold, with the feta mayonnaise on top. Serve with room-temperature potato salad and cold tomato slices.
–salmon and tomatoes adapted from Instant Gourmet; French potato salad adapted from a recipe of a friend in Shakopee, Minnesota.