This incredibly easy-to-make ahead salad is a wonderful dish to serve your girlfriends as it is light, colorful and oh so delicious. The simplicity of the lemon-olive oil dressing has no comparisons, the only must is using a very good quality olive oil that will not overpower the delicate flavors of the poached salmon.
We suggest serving this salad with one of Victoria’s soups!
Ingredients:
2 cups water
1/2 cup white wine
1/2 medum carrot, roughly chopped
1/2 medium onion, roughly chopped
5 whole peppercorns
1 stalk celery, roughly chopped
3 sprigs parsley
1 sprig mint
1 lb. salmon fillet, skin on, boneless
1 cup parsley
1 cup baby spinach
1/2 cup dill, roughly chopped
3 tablespoons olive oil
1 whole lemon
1 pinch sea salt & ground pepper
Directions:
In a large skillet, heat the water, wine, carrot, onion, peppercorn, celery, parsley and mint and bring to a boil. Then, lower the heat and simmer for about 10 minutes for the flavors of the broth to develop.
Place the salmon in the broth and simmer until the center is just barely pink, about 8 minutes. Transfer the salmon to a cutting board and discard the broth.
In a shallow serving platter, mix together the parsley, spinach and dill. Break the salmon into large flakes and dot on top of the leaves.
In a small bowl, combine the olive oil, juice of the lemon and salt and pepper. Pour on top of the salmon. Serve warm or at room temperature with one of Victoria’s soups!
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