Poached Salmon Niçoise

Ingredients

• 2 tablespoons basil chopped
• 2  bay leaves 
• 10  peppercorns black
• 5 tablespoons champagne vinegar 
• 2 tablespoons flat-leaf parsley chopped
• 3  garlic cloves minced
• 0.3 pound regular green beans french boiled trimmed ( green beans)
• 4  hard-cooked eggs cut into quarters
• 1 tablespoon kosher salt 
• 0.7 cup olive oil extra-virgin
• 0.5 cup niçoise olives pitted
• 10 small yellow-skinned new potatoes boiled cut in half
• 3  roma tomatoes cut into lengthwise wedges
• 2 pounds skin-on salmon fillet pieces wild thick ()
• 6 servings sea salt to taste
• 2 large bunches watercress ends trimmed
• 2 cups white wine 
• 1 tablespoon whole-grain mustard 

Equipment

• bowl
• frying pan
• whisk
• wire rack
• roasting pan
• aluminum foil
• spatula

Directions

1. To a large roasting pan, add bay leaves, kosher salt, peppercorns, and wine.
2. Add salmon and enough water to cover.
3. Remove salmon and set aside; bring liquid to a boil, covered. Reduce to a simmer, then gently slide salmon into liquid and simmer 10 to 15 minutes, covered, until salmon is just opaque.
4. While salmon is cooking, make the dressing: In a small bowl, whisk together garlic, mustard, and vinegar. Gradually whisk in oil until dressing is emulsified.
5. Whisk in herbs and season with sea salt.
6. Using 2 spatulas, remove salmon, place on a cooling rack set on a sheet pan, and chill 10 minutes, loosely covered with foil. Discard poaching liquid.
7. Remove salmon from refrigerator and break into large pieces, discarding skin. On a very large serving platter, top watercress with pieces of fish, potatoes, eggs, green beans, olives, and tomatoes.
8. Drizzle dressing over everything and serve immediately, accompanied by crusty bread.