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Poached Salmon on Greens with Citrus Vinaigrette
Poached Salmon on Greens with Citrus Vinaigrette Adapted from a Food Network recipe by Bobby Flay.
Serves 8
1 cup dry white wine
1 1/2 cups water
2 lemon slices
1 small onion, peeled and quartered
1 clove garlic, minced
5 sprigs parsley
1 organic bay leaf
6 peppercorns
8 (6 oz) wild salmon fillets
Sea salt and organic black pepper
6 tablespoons organic extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon finely chopped dill
Sea salt and organic black pepper
3 cups arugula
3 cups watercress
Fresh dill
- Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5‒8 minutes or until just done.
- Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
- Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the arugula and watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.
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