Poached Salmon Spinach Salad (JP)
by Jessica Perry
serves: 4
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poached salmon spinach salad |
| Ingredients: |
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2 Tbsp |
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extra virgin olive oil |
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1/2 lb |
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cleaned fresh spinach |
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1/4 tsp |
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salt |
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1/8 tsp |
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freshly ground black pepper |
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1/2 c |
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yellow onion, chopped |
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3 each |
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fresh tomatoes |
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1 lb |
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salmon, poached |
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1 Tbsp |
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flat leaf parsley, coarsely chopped (optional) |
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1 c |
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white wine |
| Directions: |
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Peel, seed and cut tomatoes into 1/2 inch pieces. To poach the salmon, bring about one cup of white wine and 1/2 c of water to a boil in a large skillet. Reduce the heat, add the salmon, cover, and simmer for about 8 minutes, or until the salmon flakes easily. In a skillet, heat 1 tbsp of the oil in the skillet. When hot, saute the spinach for 1.5 minutes. Mix in the salt and pepper and divide the spinach among 4 plates.
Heat remaining tbsp of oil in skillet. Saute the onion and tomatoes over medium heat until the onion is tender, about 5-6 min. Arrange salmon on the spinach and top with the tomatoes and onion. Garnish with parsley, if using.
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