Poached Salmon Salad With Lettuce And Asparagus Food

TRADITIONAL POACHED SALMON

Steps:

• Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
• Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
• Serve garnished with the lemon wedges and parsley.

COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES

Steps:

• For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
• For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
• For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
• Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
• Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
• To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

ASPARAGUS & PEAR SALAD

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry; cut into 1/2-in. pieces and set aside., In a large bowl, combine pear and lemon juice. Add the onions, walnuts and reserved asparagus; drizzle with dressing and toss to coat. Arrange lettuce on four salad plates; top with asparagus mixture. Serve immediately.

SAVORY POACHED-SALMON SALAD

Steps:

• In 8-inch square microwavable dish, arrange fish, thickest parts to outside edges. Sprinkle with salt. Pour wine over fish. Cover with plastic wrap, folding back one edge or corner to vent steam. Microwave on high 6 to 8 minutes or until fish flakes easily with fork. Let stand covered 3 minutes; drain. Remove skin and bones; break salmon into 1-inch pieces.
• In large bowl, gently toss salmon with lettuce, croutons, parsley and onion. In container with tight-fitting lid, shake vinaigrette ingredients until well mixed. Drizzle over salad; gently toss until evenly coated.

POACHED SALMON SALAD WITH LETTUCE AND ASPARAGUS

Steps:

• 1. Bring a large, deep skillet of salted water to a boil. Add the asparagus stalks and cook until tender, about 4 minutes. Using tongs, transfer the asparagus to a platter; reserve the water in the skillet. 2. In a small bowl, whisk the lemon juice with the olive oil, shallot, tarragon and Dijon mustard and season with salt and pepper. 3. Season the salmon fillets with salt and pepper. Make four long cuts in each strip of lemon zest to make a fan. Place a lemon zest fan on each salmon fillet; place each fillet in a small, resealable freezer-safe plastic bag and seal, pressing out the air. Bring the water in the skillet to a simmer. Add the salmon in the bags and poach at a gentle simmer until just cooked through, about 10 minutes. 4. Meanwhile, in a large bowl, toss the lettuce pieces with half of the vinaigrette. Spread the lettuce on plates, top with the asparagus and drizzle with some of the vinaigrette. Remove the salmon from the bags and arrange over the asparagus; discard the zest. Drizzle the salmon with the remaining vinaigrette and serve right away. Notes One Serving 460 cal, 27 gm fat, 3.9 gm sat fat, 13 gm carb, 3.5 gm fiber.

SALMON SALAD SANDWICH RECIPE - (4.1/5)

Steps:

• Combine salmon, green onion, celery, dill, lemon juice, seasoned salt and mayonnaise. Spread ® cup of salmon mixture on each of two slices bread. Add lettuce and tomato if desired. Close sandwich.

SALMON COUSCOUS SALAD

Steps:

• Boil the water and olive oil. When boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with fork into a large bowl to cool.
• Flake the salmon and add to the bowl.
• Briefly steam the peas, rinse in cold water and add, then do the same for the corn.
• Add the onion, parsley and dill.
• Mix a bit of the dressing into the mustard to combine, then add the rest of the dressing and lemon juice.
• Sprinkle over the couscous, mixingly. (You know what I mean.) Taste to see if there's enough mustard and lemon for your taste. Mustard can be added thinned with liquid, such as more dressing, lemon juice, or water. Add salt and black pepper to taste.
• Chill for at least 2 hours if you have time, but it is good eaten right away, also. We enjoyed this on lettuce leaves with sliced tomatos, cucumbers, and corn chips.
• NOTES:.
• Add extra time if you need to cook the salmon. I didn't really have leftover salmon, so I poached a chunk in chicken broth and water to cover with added onion, lemon, parsley, dill, bay leaf, thyme, S&P. Was delish, and I used some liquid for ½ the couscous liquid. Saved the rest for another time. However, I am convinced this recipe would still taste delish with plain salmon.
• I imagine most kinds of mustard would be great, except I don't know about yellow?.
• Except the couscous, most measurements are an approximation, so please don't be afraid to change it to fit your tastes.
• I also noticed that the peas lost their bright green color overnight, so for brightest looks, add before serving.