Spring salmon salad - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | tablespoon | (1 1/2 oz) very thinly sliced carrots |
| 3 | tablespoons | (1 oz) very thinly sliced celery hearts |
| ½ | cup | (2 oz) thinly sliced onion |
| 3 | Sprigs fresh lemon thyme | |
| 1 | Large sprig fresh parsley | |
| ½ | teaspoon | Salt |
| 3 | cups | Water |
| ½ | cup | Sauvignon blanc wine |
| 6 | tablespoons | Diced English or hybrid cucumber |
| 1 | 1-oz shallot, finely chopped | |
| 1 | tablespoon | Champagne vinegar |
| Pinch of salt | ||
| Pinch of ground black pepper | ||
| 2 | tablespoons | Extra-virgin olive oil |
| 2 | cups | Young ruby-red or bronze leaf lettuce |
| 16 | Green onions | |
| 1 | pounds | Fresh fava beans, shelled (1/2 C) |
| ½ | cup | Shelled fresh green peas |
| 1 | 12-oz piece red or pink salmon fillet | |
| Nasturtium blossoms and other edible flowers | ||
Directions
POACHING LIQUID
VINAIGRETTE
SALAD
1. Prepare Poaching Liquid: In 3-quart saucepan, combine carrots, celery, onion, thyme, parsley, salt, water, and wine. Heat to simmering, cover; cook 20 minutes.
2. Meanwhile, prepare Vinaigrette: In small bowl, combine cucumber and shallot. Stir in vinegar, salt, and pepper until well mixed. Stir in oil and set aside.
3. Prepare Salad: Rinse and drain lettuce; refrigerate until ready to assemble salad. Trim green onions to 4 inches in length. Remove roots and several layers of outer skin to reveal tender pale-green shoots.
4. In 3-quart saucepan, heat 2 inches water to boiling. Cook green onions in water 1½ minutes. With tongs, remove to colander and set aside to drain. Add fava beans to same boiling water; cook 1 minute.
Drain and cool fava beans; remove skins.
5. In each of two 1-quart saucepans, heat 1 inch water to boiling.
Add peas to one saucepan and peeled fava beans to the other; cook both until just tender. Time will vary with maturity of peas and beans. Drain well.
6. Add salmon to simmering Poaching Liquid. Cook 3 to 5 minutes or until fish is cooked all the way through but is a bit darker toward the center. Time will vary depending upon thickness of fish. Remove to plate to cool; discard Poaching Liquid or refrigerate for another use.
7. To assemble salad, stir Vinaigrette; add about half to lettuce and toss. Divide remaining Vinaigrette among green onions, peas, and fava beans. Break up salmon into large chunks. On 4 chilled plates, arrange lettuce, salmon, green onions, peas, and fava beans. Garnish with nas- turtiums or other pesticide-free flowers or tear off nasturtium petals and sprinkle over salad.
Nutrition information per serving-protein: 22 grams; fat: 14 grams; carbohydrate: 21 grams; fiber: 6 grams; sodium: 332 milligrams; cholesterol: 53 milligrams; calories: 327.
Country Living/April/94 Scanned & fixed by DP & GG Submitted By LAWRENCE KELLIE On 06-17-95