Cold Poached Salmon Salad

Recipe Ingredients

1 tablespoon	15ml	Chopped celery
1 tablespoon	15ml	Chopped carrots
2 tablespoons	30ml	Rough-chopped onions
2 cups	474ml	Water
1 cup	237ml	White wine
1		Bay leaf
1 1/2 teaspoons	7.5ml	Salt
1		Lemon - cut in half
2 sections		Parsley
5		Black peppercorns
9 oz	255g	Center-cut salmon fillet
		(cut into 6 equally-sized rectangles)
4 cups	948ml	Baby spinach - cleaned
		Marinade
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Chopped lemon zest
2 tablespoons	30ml	Chopped fresh dill
2 tablespoons	30ml	Chopped fresh parsley
1/2 cup	118ml	Olive oil
1 1/2 teaspoons	7.5ml	Chopped shallots
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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