Poached Salmon with Matchstick Vegetable
Source of Recipe
ATKINS
List of Ingredients
Salmon:
4 center-cut salmon fillets (5 oz. each)
1 cup water
1 bay leaf, broken up
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Salad and Dressing:
2 large portobello mushroom caps, sliced
2 tablespoons red wine vinegar
salt and freshly ground black pepper
3-4 cups baby spinach (1 10-oz. bag)
1 cup seeded plum tomatoes, cut in matchsticks
1 cup blanched green beans or haricots verts (baby green beans)
2 medium endives, cut in matchsticks
2 tablespoons black nicoise olives
1 tablespoon capers, drained
2 tablespoons fresh lemon juice (1 lemon)
3 tablespoons extra-virgin olive oil
2 tablespoons fresh parsley, chopped
Recipe
1. To poach fish: Preheat oven to 325° F. Combine water, bay leaf, salt and pepper in a 2-quart baking dish. Add fillets skin side up and bake 15 minutes, until just cooked through. Let fish stand for 5 minutes more before removing with a slotted spoon. Set aside to cool to room temperature.
2. To make salad and dressing: Turn oven up to 400° F. In a small glass baking dish, toss mushroom caps with vinegar, salt and pepper to taste. Roast for 10 minutes, until softened and browned. Set aside to cool to room temperature.
3. In a large bowl combine spinach, tomatoes, green beans, endive, olives and capers. In a small bowl, slowly whisk oil into lemon juice until slightly thickened. Season to taste with salt and pepper before tossing into vegetables.
4. To serve, divide greens onto four plates, top each with a salmon filet, and sprinkle with parsley
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