Watercress salad with poached salmon and citrus vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dry white wine |
| 1½ | cup | Water |
| 2 | Lemon slices | |
| 1 | small | Onion; peeled and cut in |
| ; half | ||
| 5 | Sprigs parsley | |
| 1 | Bay leaf | |
| 6 | Peppercorns | |
| 4 | Salmon fillets; (4-ounce) | |
| Salt and freshly ground pepper | ||
| 6 | tablespoons | Olive oil |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | Lime juice |
| 6 | cups | Watercress |
| 2 | tablespoons | Fresh chervil; finely chopped |
Directions
To Prepare the Salmon:
1. Combine all ingredients except the salmon in a medium non-reactive skillet or saucepan. Bring to a boil, then reduce to a simmer.
2. Season the salmon with salt and pepper on both sides, add to the simmering liquid and cover. Cook for 5-8 minutes or until just done.
3. Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper to taste.
4. Divide among 4 plates and top with each salad with a salmon fillet.
Drizzle with additional vinaigrette and sprinkle with fresh chervil.
To Prepare the Vinaigrette:
Whisk together the olive oil and citrus juices, and season with salt and pepper to taste.
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