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Poached Salmon Salad

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Posted at 10:18 AM, Jul 25, 2016
and last updated 2016-07-26 17:29:57-04
  • 2 cups water
  • 2 tablespoons Old Bay seasoning
  • 6-8 fresh thyme sprigs
  • 2 bay leaves
  • 1 lemon, sliced
  • 6 (6-ounce) salmon fillets
  • 3 cups lettuce, any kind
  • 1 cup sugar snap peas
  • 1 cup carrots, shredded or chopped
  • 2 celery stalks, chopped
  • 1/2 red bell pepper, thinly sliced or chopped
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 garlic clove, grated
  • 1/3 cup olive oil
  • 8-10 fresh basil leaves, torn
  • Salt and Pepper, to taste

Combine first 6 ingredients Dutch oven, soup pot or large skillet through salmon. Bring to a boil; cover, reduce heat, and simmer 8-10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan, discarding poaching liquid and ingredients. Chill salmon, if desired.

In a large serving bowl, combine the lettuce, snap peas, carrots, celery and bell pepper. In a medium bowl, whisk together the vinegar, sugar, garlic, olive oil, salt and pepper. Pour desired amount of dressing over salad; toss. Reserve about 3 tablespoons.

To serve, divide the salad amongst 6 plates. Top with a piece of salmon. Drizzle the remaining dressing over the salmon. Tear the basil leaves over salmon salad. Serve immediately.

Sponsor: Dan’s Market