Poached Salmon Salad With Lime-Tarragon Dressing Recipe - Cooking Index
Poached Salmon Salad With Lime-Tarragon Dressing Recipe - Cooking Index
Poaching is a great way to keep fish moist and flavorful. You may be surprised at how fast the fish cooks. When the salmon turns pink on the outside, wait about 3 to 5 minutes longer and it should be cooked on the inside as well. Poaching times will vary according to the thickness of the fillets.
Type: Fish| 2 lbs | 908g / 32oz | Skin-on salmon fillet |
| 1 cup | 237ml | White wine |
| 1 cup | 237ml | Fish or chicken broth |
| 1/2 | Onion - chopped | |
| 4 | Garlic cloves - minced | |
| 1 teaspoon | 5ml | Salt |
| 4 | Handfuls mixed greens | |
| 1 | Ripe tomato - sliced (large) | |
| 1 | Avocado - diced | |
| 1 | Cucumber - sliced | |
| Dressing | ||
| 1/2 cup | 118ml | Olive oil |
| 1/4 cup | 59ml | Lime juice |
| 3 tablespoons | 45ml | White wine vinegar |
| 2 tablespoons | 30ml | Mayonnaise |
| 1 tablespoon | 15ml | Minced fresh tarragon |
| = (or 1/4 tspn dried tarragon) | ||
| 2 tablespoons | 30ml | Sugar |
| 1 | Salt |
In a large skillet over medium-high heat, bring wine and next 4 ingredients to a boil. Reduce heat to simmer and place salmon in liquid. Cover with lid or foil and poach until done, about 10 to 12 minutes. Remove salmon from pan and allow to cool.
Remove skin from salmon. Arrange salad ingredients on plates. Top with poached salmon and dressing.
Dressing: Combine all ingredients in a jar with lid and shake to mix.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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