- Special Pricing
Sliced Salmon Salad
- Active Time 15m
- Total Time 15m
Poaching in the simplest of 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
FOR THE SALMON:
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 minutes. Remove with a slotted spatula and set it on a plate lined with paper towels. Let stand at room temperature.
FOR THE GARNISH:
Combine the tomatoes, olives, shallot, vinega, and olive oil. Season to taste with salt and pepper. Stir in the chopped parsley.
FOR THE SALAD:
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
308 calories; 20g total fat; 62mg cholesterol; 941mg sodium; 8g carbohydrates; 3g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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