Wild Salmon, Potatoes, Eggs & Grain Mustard-Caper Vinaigrette

Wild Salmon, Potatoes, Eggs & Grain Mustard-Caper Vinaigrette

vinaigrette 
2 tbsp capers, drained and coarsely chopped
1 tbsp grain mustard
1 tbsp minced shallot - soak slices in cold water for 10 minutes before mincing them
1/4 cup evoo
2 tbsp freshly squeezed Meyer lemon juice (a regular lemon works fine too)
Freshly cracked black pepper 
     
assembly
2 portions thawed Coho salmon
2 small eggs
7 purple potatoes
2 tbsp fresh dill fronds
evoo, for brushing
kosher salt, to season
     
Add enough water to cover the potatoes, bring to a boil and salt well, and cook them at a simmer until tender. You’ll know they’re done when a sharp knife can easily pierce the flesh. Drain in a colander and set aside until cool enough to handle. Peel the potatoes and cut into large bite-sized chunks. 

Make the vinaigrette: combine all ingredients in a small bowl and whisk until uniform. 
    
In a small saucepan, add enough water to cover eggs by 1/2-inch. Bring water to a boil, then carefully lower in the refrigerator-cold eggs. Bring water back to a rapid boil for 30 seconds to set the whites, then lower to simmer for 5 minutes. Transfer cooked eggs to an ice bath until they are cool to the touch, then peel and set aside. This step, short of peeling the eggs, can be done up to three days in advance.
      
Drizzle salmon with olive oil and rub to coat, then season with kosher salt. In a preheated 425° oven, roast the salmon for 6-7 minutes so it is cooked on the outside, but still translucent at the center. Peel the eggs and cut them into halves, or quarters if your eggs aren't particularly small. 
          
Flake the fish into large chunks and nestle them with the potato, divided on two plates. Arrange the eggs, scatter with dill, and spoon the vinaigrette over all. 
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