Friday June 25, 2010
chardonnay poached salmon salad with dijon dressing
Chardonnay Poached Salmon Salad with Dijon Dill Dressing
Poached salmon ingredients
- 1 cup water
- 1 cup dry white wine (Chardonnay)
- 1 yellow onion slice
- 3 lemon slices (rounds)
- 2 bay leaves
- 1 sprig dill
- 1/2 teaspoon salt
- 4 (6-ounce) salmon fillets
- olive oil
- 2 cups of Mixed greens
- 1/2 cup of Grape or Cherry tomatoes, cut in half
- 1 avocado, cut into small cubes
- garnish: fresh dill, finely chopped
- 2 tablespoons of balsamic vinegar
- 1 glove of garlic, crushed
- 1 teaspoon Dijon mustard
- 6 tablespoons olive oil
- 1 teaspoon fresh dill, finely chopped
- salt and freshly ground pepper to taste
- Heat oven to 375 degrees.
- Place salmon fillets side by side in a greased baking dish or foil pans, I use an oil spray. Combine water, wine, onion, lemon, salt, bay leaves and dill. Pour over the salmon and cover with tin foil.
- Place in the oven. Cook for 25 - 30 minutes, until the salmon is opaque and cooked through according to taste.
- Remove from oven. Gently brush the salmon with the poaching liquid to remove any white parts.
- Place the salmon on a plate, brush with olive oil and cover with foil. Refrigerate over night.
- In a small glass bowl, add the vinegar, garlic, mustard and mix
- Slowly add the olive oil while whisking rapidly to emulsify the dressing. (You can also use a fork and stir rapidly)
- Add the fresh dill and salt and pepper to taste. Lightly stir or whisk together.
- Divide the mixed greens, cherry tomatoes and avocado on two plates.
- Place one salmon fillet over each place.
- Add salad dressing and garnish with chopped fresh dill
- Add salt and Pepper to taste.