Poached Salmon With Matchstick Vegetables

Poached Salmon With Matchstick Vegetables
Poached Salmon With Matchstick Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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

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