Poached Salmon Spinach Salad (JP)
by Jessica Perry
serves: 4
|
|
|
|
|
poached salmon spinach salad |
Ingredients: |
|
2 Tbsp |
|
extra virgin olive oil |
|
1/2 lb |
|
cleaned fresh spinach |
|
1/4 tsp |
|
salt |
|
1/8 tsp |
|
freshly ground black pepper |
|
1/2 c |
|
yellow onion, chopped |
|
3 each |
|
fresh tomatoes |
|
1 lb |
|
salmon, poached |
|
1 Tbsp |
|
flat leaf parsley, coarsely chopped (optional) |
|
1 c |
|
white wine |
Directions: |
|
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.
|
|