Yield: 2 servings
|1.00 tablespoon||chopped celery|
|1.00 tablespoon||chopped carrots|
|2.00 tablespoon||rough-chopped onions|
|1.00 cup||white wine|
|1.00 \N||bay leaf|
|1.00 \N||lemon; cut in half|
|2.00 \N||sprigs parsley|
|5.00 \N||black peppercorns|
|9.00 ounce||center-cut salmon fillet|
|1 \N||(cut into 6 equally-sized rectangle; s)|
|4.00 cup||baby spinach; cleaned|
|1 \N||=== marinade ===|
|1.00 tablespoon||lemon juice|
|1.00 teaspoon||chopped lemon zest|
|2.00 tablespoon||chopped fresh dill|
|2.00 tablespoon||chopped fresh parsley|
|½ cup||olive oil|
|1½ teaspoon||chopped shallots|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
In a shallow skillet place celery, carrots, onions, wine, water, bay leaf, salt, lemon, parsley, and peppercorns. Bring to a boil, reduce the heat, and carefully place the salmon pieces into the simmering liquid, cover and simmer for 4 minutes. Meanwhile make the marinade.
In a bowl mix together lemon juice, zest, dill, parsley, olive oil, shallots, salt and pepper. Pour the marinade into a non-reactive pan or container with a flat bottom and just enough space to lay the cooked salmon. Now remove the salmon from the skillet and place it into the marinade. Let cool for 1 hour. Toss the spinach in a little of the marinade and season with the salt and pepper, and divide between two serving plates. Using a slotted spatula (to remove any excess marinade) place salmon atop the spinach. This recipe yields 2 salads.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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