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Poached Salmon Spinach Salad (JP) by Jessica Perry serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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.

Categories:

Fish & Seafood
Low Fat
Main Dishes
Salads
Vegetables