Poached Salmon Salad with Lettuce and Asparagus

Name: Poached Salmon Salad with Lettuce and Asparagus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 24 larges asparagus stalks, peeled; 1 teaspoon Dijon mustard; 59 milliliters fresh lemon juice, preferably Meyer lemon, plus four 3-by-1-inch strips of zest; 227 grams Boston lettuce or miners lettuce, torn into bite-size pieces; 59 milliliters extra-virgin olive oil; 680 grams center-cut skinless salmon fillets; 4 servings Salt and freshly ground pepper; 1 medium shallot, minced; 1 Tbsp minced tarragon

Poached Salmon Salad with Lettuce and Asparagus is a gluten free, dairy free, and primal main course. One portion of this dish contains approximately 37g of protein, 25g of fat, and a total of 401 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have salt and pepper, dijon mustard, miner's lettuce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring a large, deep skillet of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add the asparagus stalks and cook until tender, about 4 minutes. Using tongs, transfer the asparagus to a platter; reserve the water in the skillet.

Ingredients you will need

Asparagus

Water

Equipment you will use

Frying Pan

Tongs

In a small bowl, whisk the lemon juice with the olive oil, shallot, tarragon and Dijon mustard and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Dijon Mustard

Lemon Juice

Olive Oil

Tarragon

Shallot

Equipment you will use

Whisk

Bowl

Season the salmon fillets with salt and pepper. Make four long cuts in each strip of lemon zest to make a fan.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Lemon Zest

Place a lemon zest fan on each salmon fillet; place each fillet in a small, resealable freezer-safe plastic bag and seal, pressing out the air. Bring the water in the skillet to a simmer.

Ingredients you will need

Salmon Fillets

Lemon Zest

Water

Equipment you will use

Ziploc Bags

Frying Pan

Add the salmon in the bags and poach at a gentle simmer until just cooked through, about 10 minutes.

Ingredients you will need

Salmon

Meanwhile, in a large bowl, toss the lettuce pieces with half of the vinaigrette.

Ingredients you will need

Vinaigrette

Lettuce

Equipment you will use

Bowl

Spread the lettuce on plates, top with the asparagus and drizzle with some of the vinaigrette.

Ingredients you will need

Vinaigrette

Asparagus

Lettuce

Spread

Remove the salmon from the bags and arrange over the asparagus; discard the zest.

Ingredients you will need

Asparagus

Salmon

Drizzle the salmon with the remaining vinaigrette and serve right away.

Ingredients you will need

Vinaigrette

Salmon

Equipment

Ingredients

Servings:

24larges

asparagus stalks, peeled 1teaspoon

Dijon mustard 59milliliters

fresh lemon juice, preferably Meyer lemon, plus four 3-by-1-inch strips of zest 227grams

Boston lettuce or miner's lettuce, torn into bite-size pieces 59milliliters

extra-virgin olive oil 680grams

center-cut skinless salmon fillets 4servings

Salt and freshly ground pepper 1medium

shallot, minced 1Tbsp

minced tarragon

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.