DAISYRYAN returned to her California home to start Bell’s Bistro, a restaurant with a French influence. She quickly mastered the art of serving a large crowd in an empathetic and joyful manner. The key to her success is a simple yet lavish recipe preparation method.

The three-time Slow Food Fast contribution–an elegant dinner of new potatoes boiled, silky salmon, and a delicious aioli of tarragon and tomatoes is an excellent example. The oil-cooked fish is crispy and tender, as does the sauce. Although delicious, Ryan believes it is a snap prepare-ahead dish “good on absolutely anything.”

“This dish is made up of just three parts,” the chef explained, “but every one is perfect.”

Olive-Oil Poached Salmon With Baby Potatoes and Tomato Aioli

Because the components are served warm or chilled, Chef Daisy Ryan calls this a delicious dish that doesn’t require any effort to cook.

• Two tablespoons of olive oil plus 1-2 quarts to poach
• Two teaspoons chopped finely tarragon and a few extras for garnish
• One small shallot, chopped
• One whole can of tomato finely chopped
• 1/3 cup of white wine
• Two anchovies that have been finely chopped
• Two tablespoons Champagne vinegar
• 1 cup tomato paste
• Half teaspoon Cayenne pepper
• 1 1/2 pounds of baby potatoes
• Salt from Kosher.
• One tablespoon butter
• One teaspoon Aleppo pepper
• One tablespoon ground coriander
• The zest of one lemon Plus four lemon wedges
• 4 salmon filets (1 1/2-2 pounds total)
• 1/4 cup mayonnaise

Directions

1. Place a medium saucepan over moderate heat. Add one tablespoon of olive oil, two tablespoons of chopped tarragon tomato, shallot wine vinegar, anchovies, cayenne, and tomato paste. Stir until well combined, using a spoon to break up the tomato and anchovies. Cook until sauce is reduced and becomes dark approximately 7 minutes. Set aside.
2. While at it, place the potatoes in a pot, add salted water, and cover. Cook until tender, about 15 minutes. Drain the potatoes and add them to a dry pan. Mix in butter, one tablespoon of oil, Aleppo pepper, coriander, lemon zest, and one pinch of salt until evenly coated.
3. As potatoes cook, prepare salmon. Add three inches of olive oil to the pot. (You might require more or less fat, depending upon the size of your fillets. Try to cover them completely.) Warm the oil over medium heat until bubbling but not fizzy, around 3 – 5 mins. Season salmon with salt then put fillets of salmon into the oil. Then, gently cook until flaky in approximately 5 minutes. Remove cooked fish from the oil and place them on a dish. Clean any skin.
4. Include 1/4 cup chilled tomato mixture into mayonnaise. Stir until it is well mixed. Add salt as needed. Divide the potatoes, salmon, and sauce into four plates for serving. Decorate each plate with fresh lemons, tarragon, and wedges of lime.