Cold poached salmon salad
2 servings
Ingredients
| Quantity | 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 | bay leaf | |
| 1½ | teaspoon | salt |
| 1.00 | lemon; cut in half | |
| 2.00 | sprigs parsley | |
| 5.00 | black peppercorns | |
| 9.00 | ounce | center-cut salmon fillet |
| 1 | (cut into 6 equally-sized rectangle; s) | |
| 4.00 | cup | baby spinach; cleaned |
| 1 | === 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 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
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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