Poached Salmon Salad with Cucumber Dressing |
|
 |
Prep Time: 12 Minutes Cook Time: 29 Minutes |
Ready In: 41 Minutes Servings: 6 |
|
Ingredients:
1 1/2 cups dry white wine |
1/2 cup water |
1/4 teaspoon salt |
4 parsley sprigs |
4 dill sprigs |
2 bay leaves |
1 lemon, sliced |
6 (6-ounce) salmon fillets |
1 1/2 cups sugar snap peas, trimmed |
1 2 cups torn romaine lettuce |
1 1/2 cups trimmed watercress |
2/3 cup sliced radishes |
cucumber dressing |
cucumber dressing |
Directions:
1. Combine first 7 ingredients in a 10-inch skillet. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add salmon, leave uncovered, and simmer 17 minutes or until fish flakes easily when tested with a fork. Remove fish from pan with a slotted spoon. (Salmon may be chilled, if desired.)
2. Arrange peas in a vegetable steamer. Steam, covered, 3 minutes or until peas are crisp-tender. Drain and plunge peas into ice water; drain. Set aside.
3. Arrange 2 cups lettuce, 1/4 cup watercress, 1/4 cup peas, and about 2 tablespoons radishes on individual serving plates; top with salmon. Spoon about 3 tablespoons Cucumber Dressing evenly over each serving.
|
|