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Poached Salmon on Baby Field Greens with Citrus Vinaigrette

FOR SALMON
1 C Dry white wine
11/2 C Water
½ ea. Fresh lemon
1 C Onion, cut large dice
5 ea. Parsley sprigs
1 ea. Natural Pak Bay Leaf
6 ea. Natural Pak Black Peppercorns
6 ea. North Shore Salmon Fillet, 8 ozs. skin off, boned
TT Salt and fresh ground pepper
FOR VINAIGRETTE
6 T Bocelli Extra Virgin Olive Oil - Roman
2 T Lemon juice, fresh
2 T Orange juice, fresh
2 T Lime juice, fresh
1 T Fresh MarketSource Dill Weed, finely chopped
TT Salt and fresh ground pepper
6 C Mesclun salad greens
Instructions:
Combine first 7 ingredients for the salmon in a sauté pan
Bring to a boil, reduce to a simmer
Season the salmon fillets with salt & fresh pepper
Add salmon fillets to the poaching liquid, cover and cook for 6-8 minutes or until just done
To make the vinaigrette whisk the olive oil into the combined citrus juices
Add the chopped fresh dill and season with salt and fresh ground pepper
Toss the baby salad greens with approximately 3 T of the dressing
Arrange the greens on the serving plates
Place the poached salmon in the center of the plates
Drizzle each plate with the remaining vinaigrette and garnish with fresh dill
This dish can be served hot or cold.