Poached Salmon with Asparagus, Herbs, and Baby Greens

 

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.

 

Ingredients :

 

• 1 skin-on wild Alaskan salmon fillet (about 1½ pounds and 1 inch thick)
• ½ teaspoon finely grated lemon zest, plus ⅓ cup plus 2 tablespoons fresh lemon juice (from about 4 lemons)
• Coarse salt
• 1 bunch medium-thick asparagus (about 1 pound), tough ends trimmed
• 1 shallot, thinly sliced into half moons
• ½ teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
• 2 teaspoons champagne vinegar
• ¼ cup extra-virgin olive oil
• 4 cups mixed baby greens, such as spinach and tatsoi
• ¼ cup mixed fresh herb leaves, such as mint, basil, and tarragon
• 12 radishes, trimmed and halved
• 4 hard-cooked eggs, peeled and halved lengthwise

 

Method :

 

1. Fill a saucepan wide enough to hold salmon with 2 to 3 inches cold water. Stir in ⅓ 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.
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.
3. Combine shallot, lemon and orange zests, 2 tablespoons lemon juice, the orange juice, vinegar, and ¼ teaspoon salt in a small bowl. Gradually whisk in the olive oil until emulsified.
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.

 

per serving: 480 calories; 5.3 g saturated fat; 22.7 g unsaturated fat; 306 mg cholesterol; 7.9 g carbohydrates; 42.2 g protein; 303 mg sodium; 3 g fiber