| FOR SALMON
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1 C Dry white wine
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11/2 C Water
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½ ea. Fresh lemon
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1 C Onion, cut large dice
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5 ea. Parsley sprigs
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1 ea. Natural Pak Bay Leaf
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6 ea. Natural Pak Black Peppercorns
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6 ea. North Shore Salmon Fillet, 8 ozs. skin off, boned
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TT Salt and fresh ground pepper
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FOR VINAIGRETTE
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6 T Bocelli Extra Virgin Olive Oil - Roman
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2 T Lemon juice, fresh
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2 T Orange juice, fresh
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2 T Lime juice, fresh
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1 T Fresh MarketSource Dill Weed, finely chopped
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TT Salt and fresh ground pepper
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6 C Mesclun salad greens
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Instructions:
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Combine first 7 ingredients for the salmon in a sauté pan
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Bring to a boil, reduce to a simmer
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Season the salmon fillets with salt & fresh pepper
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Add salmon fillets to the poaching liquid, cover and cook for 6-8 minutes or until just done
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To make the vinaigrette whisk the olive oil into the combined citrus juices
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Add the chopped fresh dill and season with salt and fresh ground pepper
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Toss the baby salad greens with approximately 3 T of the dressing
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Arrange the greens on the serving plates
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Place the poached salmon in the center of the plates
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Drizzle each plate with the remaining vinaigrette and garnish with fresh dill
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This dish can be served hot or cold. |