Grilled Wild Salmon with Heirloom Tomatoes, Haricot Verts, and Champagne Vinaigrette
2 5-ounce wild salmon fillets 2 pounds heirloom tomatoes 1/2 pound haricot verts 4 basil leaves, plus 2 for garnish 4 sprigs garlic chives, chopped 1 cup olive oil 1/3 cup Champagne vinegar Salt to taste
Put vinegar in a blender on low and slowly pour in olive oil until completely emulsified and reserve. Blanch haricot verts until tender, about 2 minutes, then shock in ice water and reserve. Quarter tomatoes and toss with approximately 1/3 cup of the vinaigrette, place in a 500°F oven for about 5 minutes. Salt salmon on both sides and broil in 500°F oven until cooked through, about 6 to 8 minutes. Chiffonade basil and toss with tomatoes before plating. Reserve liquid to reheat haricot verts. When plating, place the tomatoes on the bottom, add the haricot vert, and place the salmon on top. Drizzle with some of the remaining liquid. Garnish with a basil leaf and sprinkling of chives.
