Poached Salmon Salad with Mustard Vinaigrette - 3g Carbs, 0g Fiber
From: Chicago Tribune VIA www.baltimoresun.
This recipe is adapted from Al Levinsohn, an Alaskan restaurateur,
chef and author of "What's Cooking, Alaska?" who said it provides
a new use for that salmon in the freezer.
Prep: 15 minutes
Cook: 32 minutes
Chill: 2 hours
Servings: 4
3 cups water
2 cups dry white wine
4 sprigs tarragon, leaves removed, coarsely chopped, stems reserved
2 bay leaves
1 lemon, sliced
1 tsp whole peppercorns
4 fillets salmon, about 6oz each, skinned
1/4 cup Dijon mustard
3 Tbsp white wine vinegar
3/4 cup olive oil
4 shallots, chopped
4 cups mixed greens
1/4 tsp salt
Freshly ground pepper
1. Combine the water and wine in a Dutch oven or skillet. Add the tarragon
stems, bay leaves, lemon and peppercorns. Heat to a boil over high heat;
reduce heat to medium. Cook 15-20 minutes. Reduce heat to a simmer. Add
salmon. Cover; simmer 10 minutes. Turn off the heat. Allow the salmon to
cool in the pan. Drain on paper towels. Wrap in plastic wrap; refrigerate
until ready to serve.
2. Combine the mustard and vinegar in a small bowl; gradually whisk in
the olive oil. Stir in the shallot and tarragon leaves. Toss the mixed
greens with salt and pepper in a large bowl; drizzle with a little of
the vinaigrette. Toss.
3. Arrange the greens on four plates. Top each with a salmon fillet. Spoon
some of the mustard vinaigrette over the fish. Garnish with additional
sprigs of tarragon.
Servings: 4
Nutrition per Serving (with 3 tablespoons vinaigrette)
440 Calories, 71% of Calories from Fat, 35g Fat, 5g Saturated Fat,
107mg Cholesterol, 39g Protein, 308 mg Sodium, 3g Carbs, 0g Fiber
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