Sake-Poached Salmon with Wilted Greens and Shallot Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The salmon and mixed greens contribute most of the water to this simple yet tasty entrée. If you don't happen to have sake on hand, substitute a dry white wine. Ingredients:
2 1/2 tablespoons minced shallots |
2 tablespoons lemon juice |
1 tablespoon rice wine vinegar |
2 teaspoons honey |
2 teaspoons low-sodium soy sauce |
1 tablespoon extravirgin olive oil |
1 cup water |
1/2 cup sake (rice wine) |
1 (1/2-inch) piece of peeled fresh ginger, thinly sliced |
4 (6-ounce) salmon fillets (1 inch thick) |
6 cups chopped trimmed swiss chard (about 8 ounces) |
5 cups spinach leaves (about 3 ounces) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. To prepare vinaigrette, combine first 5 ingredients in a small bowl. Slowly add olive oil, stirring constantly with a whisk. Set aside.
2. To prepare salmon, combine 1 cup water, sake, and ginger in a large sauté pan over medium-high heat; bring to a boil. Reduce heat, and add salmon to pan. Cover and simmer 6 minutes. Remove salmon and ginger from pan. Discard the ginger.
3. Add Swiss chard and spinach to pan; cook 2 minutes or until wilted. Stir in salt and pepper. Divide the spinach mixture evenly among 4 plates. Top each serving with 1 salmon fillet; drizzle each serving with 2 tablespoons vinaigrette.
4. Wine note: With the lively and abundant acidity of lemon juice, rice wine vinegar, and sake, this dish needs a bright, fresh wine to match. Try an affordable Austrian grüner veltliner like Loimer Lois 2006 ($14), with its refreshing lemon-lime and grapefruit flavors, and hints of English peas and beeswax. The slightly green, herbal finish permits it to complement the Swiss chard. —Jeffery Lindenmuth
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