The Secret to This Simple Summer Dinner? A Sauce You’ll Want to Eat on Everything

When DAISYRYAN returned home to her California home to open Bell’s Bistro, which is French-inspired, She quickly learned how to serve a large crowd in an empathetic and uplifting manner. One of her strategies is an easy yet elegant approach to the ingredients.

The 3rd Slow Food Fast contribution–an elegant dinner of new potatoes boiled, silky salmon, and a delicious tomato-tarragon aioli is an excellent example of this. Oil poaching makes the fish soft and flaky while the sauce, while rich, is a simple cook-ahead recipe that Ryan considers “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

Since all the ingredients can be served hot or chilled, the 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 of poaching water
  • Two tablespoons of finely chopped tarragon plus an additional garnish
  • One small shallot, chopped
  • One whole can of tomato is cut into pieces.
  • 1/3 cup of white wine
  • Two anchovies that have been finely chopped
  • Two tablespoons of Champagne vinegar
  • 1 tbsp tomato paste
  • One teaspoon of cayenne pepper
  • 1 1/2 pounds of baby potatoes
  • Salt Kosher
  • One tablespoon butter
  • One teaspoon of Aleppo pepper
  • 1. teaspoon coriander ground
  • One lemon’s zest and four lemon wedges
  • 4 salmon filets (1 1/2-2 pounds total)
  • 1/4 cup mayonnaise


  1. Set a medium-sized pan on moderate heat. Add one tablespoon of olive oil, two tablespoons of chopped tarragon tomato, shallot wine, anchovies and vinegar, cayenne, tomato paste, and vinegar. Mix to combine, using a spoon to break up the tomato and anchovies. The sauce will reduce in the pan and become dark for approximately 7 minutes. Set aside.
  2. While at it, place the potatoes in a pot, add salted water, and cover. Boil until tender, around 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 some salt to ensure they are evenly coated.
  3. As potatoes cook, prepare salmon. Add about 3 inches of oil into the pot. (You might need less or more oil based on the size of your fillets. Make sure to cover them.) Warm the oil over medium heat until bubbling but not fizzy, around 3 – 5 mins. Salt the salmon and then drop the fillets in oil. Cook gently until flaking for approximately 5 minutes. Carefully remove cooked fish from the oil and place it on a dish. Remove any skin.
  4. Incorporate 1/4 cup chilled tomato mix into mayonnaise, and stir until it is well-mixed. Add salt as needed. For serving, divide the salmon, potato, and sauce on four plates. Serve each dish by putting lemon slices on top and fresh tarragon.


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