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Poached Salmon with Springtime Salad

Poached Salmon with Springtime Salad

Springtime Salad

½ bunch asparagus, ends trimmed

2 teaspoons olive oil

½ bunch radishes, wash and dry well, remove green tops and reserve, cut radishes into 6-8 wedges

2 cups cherry tomatoes cut in half

2 cups snap peas, trimmed and blanched for 60 seconds until tender

1 cup feta, crumbled

kosher salt and pepper, to taste

 

Drizzle the asparagus and grill until tender.  Cut into quarters.  Toss together the vegetables.  Toss with honey/lemon vinaigrette (recipe follows) and feta.  Serve with poached salmon.

 

Honey & Lemon Vinaigrette

juice of 1 lemon

2 tablespoons olive oil

1 teaspoon honey

½ teaspoon chopped fresh thyme

½ teaspoon chopped fresh rosemary

kosher salt, to taste

Whisk together all ingredients.  Season to taste with salt.

 

 

Poached Salmon

8-10 ounces fresh salmon, with skin

1 cup dry white wine

2 cups chicken broth

5 sprigs dill

1 teaspoon whole peppercorns

zest of 1 Lemon

1 teaspoon fennel seeds

 

Heat all ingredients together, season with a little salt.  Add the salmon, poach until cooked through; cool or serve warm.