Salmon with Garden Vegetables and Herb Oil

Make the court bouillon first. Place the chopped carrots, celery, and leek in a saucepan with thyme, bay leaf, salt, pepper, water, and wine. Bring to a boil and let it bubble away for twenty minutes—the kitchen will smell like a proper French countryside.

For the herb oil, combine olive oil, sherry vinegar, basil, shallots, tomatoes, lemon zest, chives, and tarragon in a bowl. Season with salt and pepper. Let this marinate overnight at room temperature—the flavors need time to whisper to each other.

Cut fresh carrots, leek, and celery into julienne strips. Cook them in one cup of the strained court bouillon until tender but still with some bite—like our Icelandic summers, brief but memorable.

Drain the vegetables and set aside, keeping them warm if possible.

Wrap each salmon fillet individually in foil and poach gently in the court bouillon for about five minutes. Test one by unwrapping—the center should still blush pink, like the sky over Akureyri at midnight in June. (The foil keeps the fish moist and prevents it from falling apart in the poaching liquid.)

Divide the julienned vegetables among serving plates. Place a salmon fillet in the center of each mound and spoon a tablespoon of the herb oil over the top.

Serve immediately with the remaining herb oil on the side.