A refreshing summer salad that is nutritious and tasty: poached salmon salad with a velvety Dijon dill dressing. Poached salmon can be served hot or cold, and is so easy to prepare. I usually poach 4 fillets and serve two hot for dinner, and two cold the next day.

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

Salad

• 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
  

Dijon Mustard Dressing

• 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

Directions for Poached Salmon:

1. Heat oven to 375 degrees.
2. 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.
3. Place in the oven. Cook for 25 - 30 minutes, until the salmon is opaque and cooked through according to taste.
   
4. Remove from oven. Gently brush the salmon with the poaching liquid to remove any white parts.
   
5. Place the salmon on a plate, brush with olive oil and cover with foil. Refrigerate over night.
   

Dijon Dill Dressing:

1. In a small glass bowl, add the vinegar, garlic, mustard and mix well.
   
2. Slowly add the olive oil while whisking rapidly to emulsify the dressing. (You can also use a fork and stir rapidly)
3. Add the fresh dill and salt and pepper to taste. Lightly stir or whisk together.
   

Plating the Dish:

1. Divide the mixed greens, cherry tomatoes and avocado on two plates.
   
2. Place one salmon fillet over each place.
   
3. Add salad dressing and garnish with chopped fresh dill
4. Add salt and Pepper to taste.