Sunday, April 25, 2010

Poached Salmon Salad

Poached Salmon Salad
Executive Chef Bill Crouse shares his recipe for Poached Salmon Salad, a nice light dish for the coming spring and summer months.

For the Poaching:
4 ounce Salmon Filet
1 Tbsp Fresh Dill
¼ C White wine
1 Tbsp. Lemon juice
1 C. Water
Salt and Pepper
1 Bay Leaf
1 Tbsp white onion
1 tsp. Peppercorns
1 Tbsp. Celery leaves

For the Salad:
Romaine Lettuce
Parmesan Cheese
Olive Oil
Salt and Pepper
Lemon wedges
Cherry tomatoes

For the Salmon:
1. Place all ingredients in a small pot and bring to a simmer, except salmon
2. Place Salmon in liquid and keep submerged by placing a small plate over fish just to weigh it down slightly
3. Let poach for two minutes then shut off liquid and let rest for two more minutes

For the Salad:
1. Oil greens and place on a hot grill, turning every thirty seconds till all sides are lightly charred
2. Place cherry tomatoes on grill till they blister, arrange tomatoes around greens on plate and top with a piece of fish
3. Sprinkle with remaining dill and a squeeze of lemon

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