Poached Salmon Salad With Lime Tarragon Dressing Recipes

SAVORY POACHED-SALMON SALAD

Savory Poached-Salmon Salad image

Enjoy this seafood salad made with salmon and drizzled with Dijon vinaigrette - dinner ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 13

Ingredients

1 lb salmon or other medium-firm fish steaks (1 inch thick)
1/4 teaspoon salt
1/4 cup dry white wine or chicken broth
6 cups shredded lettuce
1/2 cup croutons
1/4 cup chopped fresh parsley
1/2 small red onion, sliced, separated into rings
1/4 cup vegetable oil
2 tablespoons finely chopped green onions (2 medium)
2 tablespoons lemon juice
2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
1 teaspoon Dijon mustard
Dash freshly ground pepper

Steps:

In 8-inch square microwavable dish, arrange fish, thickest parts to outside edges. Sprinkle with salt. Pour wine over fish. Cover with plastic wrap, folding back one edge or corner to vent steam. Microwave on high 6 to 8 minutes or until fish flakes easily with fork. Let stand covered 3 minutes; drain. Remove skin and bones; break salmon into 1-inch pieces.
In large bowl, gently toss salmon with lettuce, croutons, parsley and onion. In container with tight-fitting lid, shake vinaigrette ingredients until well mixed. Drizzle over salad; gently toss until evenly coated.

Nutrition Facts : Calories 210, Carbohydrate 5 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 serving, Sodium 180 mg, Sugar 2 g, TransFat 0 g

POACHED SALMON SALAD WITH LIME-TARRAGON DRESSING RECIPE

Poached Salmon Salad With Lime-Tarragon Dressing Recipe image

Provided by á-170456

Number Of Ingredients 18

Ingredients

DRESSING:
2 pounds skin-on salmon fillet
1 cup white wine
1 cup fish or chicken broth
1/2 onion chopped
4 garlic cloves minced
1 teaspoon salt
4 handfuls mixed greens
1 large ripe tomato sliced
1 avocado diced
1 cucumber sliced
1/2 cup olive oil
1/4 cup lime juice
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
1 tablespoon minced fresh tarragon (or 1/4 tspn dried tarragon)
2 tablespoons sugar
1 pinch salt

Steps:

In a large skillet over medium-high heat, bring wine and next 4 ingredients to a boil. Reduce heat to simmer and place salmon in liquid. Cover with lid or foil and poach until done, about 10 to 12 minutes. Remove salmon from pan and allow to cool. Remove skin from salmon. Arrange salad ingredients on plates. Top with poached salmon and dressing. Dressing: Combine all ingredients in a jar with lid and shake to mix. This recipe yields 4 servings. Leaving the skin on during poaching will help keep the fillet intact. To remove the cooked fillet from the pan, carefully place a pair of spatulas under the fish and lift out gently and evenly. Pat gently with paper towels.

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