Description
A light and nutritious salad featuring perfectly poached salmon served over fresh greens with a simple lemon herb vinaigrette.
Ingredients
Scale
- 4 Salmon fillets (about 5 oz each)
- 4 cups Water
- 1/2 cup White wine or vegetable broth
- 1 Lemon, sliced
- 1 Bay leaf
- 1 teaspoon Salt
- 1/2 teaspoon Black peppercorns
- 6 cups Mixed greens (e.g., romaine, spinach)
- 1 cup Cherry tomatoes, halved
- 1/2 English cucumber, sliced
- 1/4 cup Red onion, thinly sliced
- 2 tablespoons Fresh dill, chopped
- 2 tablespoons Toasted slivered almonds
- For Dressing: 3 tablespoons Extra virgin olive oil
- For Dressing: 2 tablespoons Fresh lemon juice
- For Dressing: 1 teaspoon Dijon mustard
- For Dressing: 1/2 teaspoon Honey or maple syrup
- For Dressing: Salt and pepper to taste
Instructions
- Prepare the poaching liquid: In a wide, shallow pan, combine water, wine or broth, lemon slices, bay leaf, salt, and peppercorns. Bring the liquid to a gentle simmer over medium heat.
- Gently place the salmon fillets into the simmering liquid. The liquid should almost cover the fish. Reduce heat to low so the liquid barely moves; do not boil.
- Poach the salmon for 8 to 12 minutes, depending on thickness, until it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
- Carefully remove the salmon from the liquid using a slotted spatula and let it cool slightly on a plate. Once cool enough to handle, flake the salmon into large pieces.
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the salad: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- Add the flaked salmon and chopped dill to the greens mixture.
- Drizzle the lemon herb dressing over the salad. Toss gently to coat all ingredients.
- Divide the salad among plates and sprinkle with toasted slivered almonds before serving.
Notes
- For perfect poaching, maintain the liquid temperature between 160°F and 180°F (71°C and 82°C).
- You can prepare the salmon and dressing up to one day ahead for quick assembly.
- Use fresh herbs like parsley or chives if dill is unavailable.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Lunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4
- Sodium: 350
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 38
- Cholesterol: 95