A healthy salad with tender, flavourful poached salmon and a juicy strawberry & black pepper vinaigrette.
2 salmon fillets (approx. 3/4 lb / 340 g each) *
1 1/2 cups (355 ml) dry white wine **
1 shallot, sliced
1/2 fennel bulb, quartered
1/2 tablespoon whole black peppercorns
a few sprigs fresh parsley
6 cups (150 g) baby salad greens
1 cup (125 g) strawberries, sliced
1 cup (70 g) button mushrooms, sliced
4 ounces (113 g) mandarin oranges in juice, drained
1/4 cup (25 g) walnuts
Poaching the salmon:
In a pot that will be big enough to hold the salmon fillets, add the wine, fennel, shallots, peppercorns, and parsley. (Do not add the salmon yet.) Add three inches of water to the pot.
Bring the pot just to a boil. Add the salmon fillets, cover, and reduce the heat to a simmer. Let simmer for 8-9 minutes. Turn off the heat and let it sit for another 5 minutes.
Remove the salmon and set on a plate. Let it rest for 15 minutes before covering it with plastic wrap and setting it in the fridge to chill. You can dispose of the poaching ingredients.
Making the salad:
Plate the salad greens, then top with strawberries, mandarin oranges, mushrooms, and walnuts.
Place a chilled salmon fillet on top.
Drizzle with fresh strawberry vinaigrette.
* Select a nice and fatty, boneless piece of salmon. I prefer Atlantic salmon for this, rather than Pacific.
** For wine, I used a sauvignon blanc.
Keywords: poached salmon, salmon salad