Cold poached salmon salad

Yield: 2 servings

Measure Ingredient
1.00 tablespoon chopped celery
1.00 tablespoon chopped carrots
2.00 tablespoon rough-chopped onions
2.00 cup water
1.00 cup white wine
1.00 \N bay leaf
1½ teaspoon salt
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@...

11-07-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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