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.
