This light recipe from Sally McFadden of South Pasadena spoke to me during this busy time of year. This simply prepared salad offers the nutritionally packed combo of salmon and a dark, leafy green.
Poached salmon is incredibly versatile. It can be enjoyed warm or chilled, plain or mixed with other ingredients in a salad.
Unfortunately, this cooking method seems an intimidating task for many, but this flavorful and healthful preparation should be part of every cook's repertoire. No fancy equipment is needed, just a deep skillet with a tight-fitting lid. The key is to cook at a very gentle simmer, and just until the fish is opaque. The time will vary with the thickness of the fish.
Here McFadden uses a wine-based poaching liquid to which I have added fresh dill. Lemon slices are also a nice addition. McFadden tops the salmon with bottled dill salad dressing, but you can use a different creamy dressing or tartar sauce.
Quartered hard-boiled eggs and good-quality olives also go well with a poached salmon platter.
TONIGHT'S SOLUTION: Cool Salmon Salad
TO MAKE THE MEAL: Serve with rusty rolls and potato salad
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ENTREE / SALAD
Cool Salmon Salad
1 cup dry white wine
4 sprigs fresh dill plus 1 tablespoon chopped
4 (4- to 6-ounce) salmon fillets, preferably skinless
-1/4 cup bottle Makoto brand dill dressing
8 cups baby spinach or other greens
- In a deep skillet large enough to hold the salmon in one layer, bring the wine, 1 cup water and 4 dill sprigs to a gentle simmer. Add the salmon, cover and simmer for 10 minutes or until cooked through. Remove salmon from pan and allow to cool.
- Divide the greens equally on four dinner plates. Place a piece of the cooled salmon on top and drizzle dressing over the salmon. Sprinkle with chopped dill.
Makes: 4 servings
Per serving: 262 calories (49 percent from fat), 25g protein, 4g carbohydrates, 2g fiber, 12g fat (2g saturated), 62mg cholesterol, 294mg sodium.