Bring the Court Bouilon to a bare simmer. Add the salmon and poach until just cooked through, about 8 minutes, depending on the thickness of the fillets. Transfer the salmon to a platter and cover with damp paper towels. Refrigerate until ready to serve.
In a large nonreactive saucepan, cover the beets with water and add 1 tablespoon of kosher salt and 1/2 cup of the red wine vinegar. Boil over moderately high heat until tender when pierced, about 35 minutes. Drain the beets and when cool enough to handle, peel and cut them into 1/2-inch dice.
Meanwhile, in a small saucepan of boiling salted water, cook the potato until tender, about 8 minutes. Drain the potato and return it to the saucepan. Shake the pan over high heat for about 30 seconds to dry out the potato. Peel the potato and pass it through a ricer into a medium bowl.
In a mini-processor, pulse the garlic and almonds until fine. Add the garlic-almond mixture and the white wine vinegar to the potato puree. Whisk in the seltzer and then the corn oil. Season with salt and white pepper.
In a medium bowl, toss the salad greens with the remaining 2 teaspoons of red wine vinegar and the olive oi. Season with salt and white pepper. Mound the greens on 4 dinner plates. Scatter the beets over the greens and place a salmon fillet on top of each salad. Spoon the skordalia around the fish and serve.
The salmon can be covered with plastic wrap and refrigerated for up to 1 day. Keep the skordalia at room temperature.
An Italian Pinot Grigio, such as Tiefenbrunner or Alois Lageder, would pair well with this dish.
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