Poached Salmon on Watercress with Citrus Vinaigrette (Bobby Flay) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 cup dry white wine |
1 1/2 cups water |
2 lemon slices |
1 small onion, peeled and quartered |
5 sprigs parsley |
1 bay leaf |
6 peppercorns |
1 (3 pound) salmon fillet, skin on, scaled and pin bones removed |
salt and freshly ground pepper |
6 tablespoons olive oil |
2 tablespoons lemon juice |
2 tablespoons orange juice |
2 tablespoons lime juice |
1 tablespoon finely chopped dill |
salt and freshly ground black pepper |
6 cups watercress |
fresh dill |
Directions:
1. To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.
2. To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
3. Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.
|
|