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Poached Salmon Salad with Sun-Dried Tomatoes and Gremolata

From Green Glorious Greens, a wonderful cookbook by Johnna Albi and Catherine Walthers (New York: St. Martin's Press, 1996).

1 celery stalk
1/2 small onion, sliced
1 carrot, sliced
1/2 cup white wine
1 bay leaf
1 pound fresh salmon
1 1/2 cups sliced green beans or asparagus
3-4 cups mixed salad greens, washed and spun dry
1/4 red onion, sliced into thin crescents or red onion pickles
6 oil-packed sun-dried tomatoes, drained and cut into 1/2" strips

2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon balsamic vinegar
1 teaspoon maple syrup
1/4 - 1/2 teaspoon of sea salt

1 garlic
4 tablespoons minced parsley
Grated rind of 1 organic lemon

1.  Place celery, onion, carrot, water, and bay leaf on bottom of pot or skillet large enough to hold salmon.  Bring liquid to boil, reduce heat, and lay salmon on top of vegetables, skin side down.  Poach, covered, for 5-8 minutes.  Test with fork and knife by cutting into flesh; it should flake easily but not seem dry.  Let cool.  Remove skin and cut fish into 1-inch chunks.  Set aside.

2.  Trim ends off green beans and cut at an angle.  Blanch until tender, green but crisp, by dropping vegetables into boiling water for about 30 60 seconds (see blanched vegetables
for more info).  Drain and plunge into ice cold water to stop cooking.  Remove and set aside.

To make dressing, whisk together olive oil, lemon juice, vinegar, and maple syrup in a small bowl or combine in a small jar.

To make gremolata, combine garlic, parsley, and lemon rind.  Chop together to help flavors mingle.  Set aside.

5.   Place mixed salad greens, red onion, sun-dried tomatoes, and blanched green beans in a large salad bowl.  Add cooled salmon pieces. Pour over vegetables and salmon and toss gently. Sprinkle gremolata over all.  Serve immediately.

Serves 2-3
Preparation time: 20 minutes


Christin McDowell
This looks delicious. I love salads like these! Please tell me the big gov didn't kick you out of your house! =(
September 14, 2010, 7:19 pm

regina hodge
i realy want to learn how to cook so i can make dinner make people wowed of what i can do
September 15, 2010, 6:17 pm

Juliana Caton
We were out of lettuce greens so I made this with massaged kale and a few different vegetables, it was great! I will have to try those pickled onions though, we had a great crop of red onions this year from our garden.
September 24, 2010, 8:32 pm

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