Poached Salmon Salad with Dill Vinaigrette

Name: Poached Salmon Salad with Dill Vinaigrette
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Ingredients: 1 lb Salmon Fillets; 1.5 c Water; .5 Lemons (sliced); 1 Cucumbers; 1 tsp Sea Salt; 5 c Romaine Lettuce (chopped); .75 c Celery (chopped); .25 c Olive Oil; 1 tbsp Lemon Juice; 2 tsp White Wine Vinegar; 2 tbsp Fresh Dill (chopped); 2 tsp Shallots (chopped); 1 tsp Honey; 1 clove Garlic (minced or pressed); .25 tsp Sea Salt

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Prep Time: 20

Cook Time: 7

Total Time: 27

Servings: people

Calories: 622kcal

Ingredients:

Salmon Salad

1 lb Salmon Fillets
1.5 c Water
.5 Lemons sliced
1 Cucumbers
1 tsp Sea Salt
5 c Romaine Lettuce chopped
.75 c Celery chopped

Dill vinaigrette

.25 c Olive Oil
1 tbsp Lemon Juice
2 tsp White Wine Vinegar
2 tbsp Fresh Dill chopped
2 tsp Shallots chopped
1 tsp Honey
1 clove Garlic minced or pressed
.25 tsp Sea Salt

Instructions:

In a medium saucepan, combine the salmon, water, and lemon and bring to a boil over medium heat. Immediately reduce the heat to a simmer and poach salmon for 5-7 minutes depending on the thickness of the filet. Once salmon flakes easily, transfer it to a cutting board to cool while you prepare the salad and vinaigrette. Discard the remaining ingredients in the saucepan.
Peel cucumber on all sides using a vegetable peeler into long, flat ribbons until you reach the seed center.
Place cucumber ribbons on a paper towel and sprinkle with pinch sea salt to sweat the cucumber and extract moisture. After 10 minutes, pat the cucumber dry with additional paper towels.
Whisk together the vinaigrette ingredients in a bowl until well combined.
In a large serving bowl, combine the lettuce, celery and cucumber ribbons with the vinaigrette. Gently toss in the flaked poached salmon. Serve with lemon slices on the side.

Nutrition

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