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Sliced Salmon Salad

Source: Fine Cooking - Issue 10
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
Poaching in the simplest of bouillons salted water with bay leaf accents the taste of the fish but does nothing to alter its essential flavor.
For the Salmon:
1 salmon fillet, about 1 pound
1 quart water
2 tablespoons kosher salt
2 bay leaves
For the Garnish:
4 small ripe tomatoes (about 3/4 pound total), peeled, seeded, and diced
1/2 cup pitted niçoise or other black olives
1 small shallot, minced
2 teaspoons red wine vinegar or lemon juice
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoons chopped fresh parsley
For the Salad:
2 bunches fresh, tender watercress (about 10 ounces)
1 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Sliced Salmon Salad Recipe at
Cut the fillet in half lengthwise to yield two roughly rectangular pieces about 6 inches long and 2 1/2 inches wide. Remove any pin bones. Turn the fish so that the long side is in front of you and cut 3/8-inch-thick slices on the bias.

In a large frying pan, bring the water, salt, and bay leaves to a boil over high heat. Add the fish and poach for 2 min. Remove with a slotted spatula and set it on a plate lined with paper towels. Let stand at room temperature.

Combine the tomatoes, olives, shallot, vinegar, and olive oil. Season to taste with salt and pepper. Stir in the chopped parsley.

In a large pot of boiling water, blanch the watercress. Refresh it under cold water and pat dry. Toss with the olive oil and lemon juice and season to taste with more salt and pepper.

On a platter or plates, arrange a bed of watercress, lay the salmon on top, and spoon the tomato-olive mixture over all.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 308
Fat. Total: 20g
Fiber: 3g
Carbohydrates, Total: 8g
Sodium: 941mg
% Cal. from Fat: 58%
Cholesterol: 62mg
Protein: 25g
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