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

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