Poached Salmon Salad
By Hookemharry


What you need.

One pound salmon or sub fresh caught trout

One cup chicken broth – more if needed

One bunch red leaf lettuce – tear apart before using, into small pieces

One and a half cups sliced cucumbers

One bunch fresh spinach greens

One medium tomato – sliced into wedges

One cup sliced sweet purple onions

One dozen green Italian or Greek olives

Vinaigrette of choice – I make mine with olive oil, minced garlic, red wine vinegar, salt, pepper and mixed Italian seasonings such as dry rosemary, oregano and sweet basil with a touch of parmesan cheese

 

What you do.

Poach fish in broth until done. Squeeze a quarter lemon over fish while poaching. Set aside and let cool. Remove bones and skin from fish. Gently toss the lettuce, spinach greens, onions and cucumbers. Next arrange tomatoes and olives over the top of the salad. Break salmon into chunks and place over the top of the salad. Serve family style and sprinkle each serving with the prepared vinaigrette. This makes for a great light summer meal.






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