This basic poaching recipe yields salmon that can be served warm, at room temperature, or chilled. Here, salmon and a few hard-cooked eggs provide protein to a colorful salad composed of fresh vegetables and mixed herbs from the farmers’ market.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Fill a saucepan wide enough to hold salmon with 2 to 3 inches cold water. Stir in 1/3 cup lemon juice and 2 teaspoons salt. Bring to a boil; reduce heat to a simmer and gently place salmon in pan, skin side down. Reduce heat and cook at a bare simmer until salmon is just opaque throughout, 10 to 12 minutes. Transfer to a plate. Cover loosely with a piece of parchment paper to prevent surface from drying, and let cool 20 to 30 minutes. Once cool, salmon can be refrigerated, covered tightly with plastic wrap, for up to 2 days.
Step 2
Bring a pot of water to a boil and prepare an ice-water bath. Blanch asparagus until crisp-tender and color brightens, 45 to 60 seconds. With a slotted spoon, immediately transfer asparagus to ice-water bath to stop the cooking; once cool, drain and pat dry with paper towels.
Step 3
Combine shallot, lemon and orange zests, 2 tablespoons lemon juice, the orange juice, vinegar, and 1/4 teaspoon salt in a small bowl. Gradually whisk in the olive oil until emulsified.
Step 4
Assemble asparagus, greens, herbs, radishes, and eggs on a platter. Break salmon into large pieces, arrange on top, and drizzle with vinaigrette. Serve immediately.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 480
Step 7
Saturated Fat: 5.3g
Step 8
Unsaturated Fat: 22.7g
Step 9
Cholesterol: 306mg
Step 10
Carbohydrates: 7.9g
Step 11
Protein: 42.2g
Step 12
Sodium: 303mg
Step 13
Fiber: 3g
