Poached Salmon With Matchstick Vegetables
By á-174942
Ingredients
- SALAD:
- 4 center-cut salmon filets (5 oz ea) poached
- 2 large portobello mushroom caps
- 2 tablespoons red wine vinegar
- Salt to taste
- Freshly-ground black pepper to taste
- 1 bag baby spinach - (10 oz)
- 1 cup matchstick-cut seeded plum tomatoes
- 1 cup blanched green beans (or haricots verts [baby green beans])
- 2 medium endives cut in matchsticks
- 2 tablespoons black nicoise olives
- 1 tablespoon capers drained, rinsed
- 2 tablespoons stemmed fresh cilantro leaves
- DRESSING:
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 4
Preparation
Step 1
To poach fish, place in a single layer in skillet. Add salt, a bay leaf and enough water to cover fish. Cook 6 to 8 minutes, covered, over low heat. Let fish stand in water, off the heat for 5 minutes more before removing with a slotted spoon.
Heat oven to 400 degrees. In a small baking dish, toss mushroom caps with vinegar, salt and pepper. Roast 10 minutes. Cool slightly and cut into 1/2-inch slices.
In a large bowl combine spinach, tomatoes, green beans, endives, olives and capers. Toss with dressing.
Divide salad greens on 4 plates; top each with a salmon filet. Sprinkle with cilantro.
This recipe yields 4 servings.
Carbohydrates: 11.5 grams
Net Carbs: 8.5 grams
Fiber: 3 grams
Protein: 32.5 grams
Fat: 30 grams
Calories: 442
You'll also love
- Blackened Beef Brisket 0/5 (0 Votes)
- Cauliflower Custard 0/5 (0 Votes)
- One-Pot Shrimp Steamer 0/5 (0 Votes)
- Cold Cracked Dungeness Crab With... 0/5 (0 Votes)
- Adwoa's Fish Chili 0/5 (0 Votes)
- Bobby Flay's Tostones With Salmon... 0/5 (0 Votes)
Review this recipe