Poached Salmon On A Bed Of Spinach Recipe
Ingredients
1 pound spinach, trimmed and rinsed
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon grated lemon rind
1/4 teaspoon each salt and black pepper
2 tablespoons plus 2 teaspoons olive oil
2 tablespoons red wine vinegar
4 salmon fillets or steaks (6 ounces each)
2 tablespoons minced shallot
2 tablespoons minced fresh tarragon or chives or 2 teaspoons dried tarragon or chives
Directions
1 ln a 10-inch skillet, place the spinach with just the water that clings to its leaves.
Cover and steam over moderate heat, tossing occasionally, for 3 to 4 minutes or until wilted.
Drain; refresh under cold waterto stop the cooking and drain again; gently squeeze dry and set aside.
2 In a small bowl, whisk together the lemon juice, mustard, lemon rind, and 1/8 teaspoon each of the salt and pepper.
Slowly drizzle in 2 tablespoons of the oil, whisking vigorously until well blended, and set aside.
3 Fill a fish poacher, shallow 10-inch skillet, orflame-proof casserole with 2 inches of water.
Add the vinegar and bring to a simmer.
Gently place the fish in the simmering water and cook, covered, over moderately low heat for 4 to 5 minutes for fillets, 6 to 7 minutes for steaks, or until the fish just flakes when tested with a fork.
4 Meanwhile, in a 10-inch skillet, cook the shallot in the remaining 2 teaspoons of oil over moderate heat, stirring, for about 2 minutes or until softened.
Add the spinach and remaining 1/8 teaspoon each of salt and pepper and cook, stirring, for 3 to 4 minutes or until heated through.
5 With a spatula, carefully transfer the fish to a platter lined with papertowelingto drain.
Divide the spinach among 4 warm dinner plates and top each with a portion of salmon.
Whisk 1/4 cup of the poaching liquid into the dressingand spoon the dressing over the fish and spinach.
Sprinkle with the tarragon.
Cover and steam over moderate heat, tossing occasionally, for 3 to 4 minutes or until wilted.
Drain; refresh under cold waterto stop the cooking and drain again; gently squeeze dry and set aside.
2 In a small bowl, whisk together the lemon juice, mustard, lemon rind, and 1/8 teaspoon each of the salt and pepper.
Slowly drizzle in 2 tablespoons of the oil, whisking vigorously until well blended, and set aside.
3 Fill a fish poacher, shallow 10-inch skillet, orflame-proof casserole with 2 inches of water.
Add the vinegar and bring to a simmer.
Gently place the fish in the simmering water and cook, covered, over moderately low heat for 4 to 5 minutes for fillets, 6 to 7 minutes for steaks, or until the fish just flakes when tested with a fork.
4 Meanwhile, in a 10-inch skillet, cook the shallot in the remaining 2 teaspoons of oil over moderate heat, stirring, for about 2 minutes or until softened.
Add the spinach and remaining 1/8 teaspoon each of salt and pepper and cook, stirring, for 3 to 4 minutes or until heated through.
5 With a spatula, carefully transfer the fish to a platter lined with papertowelingto drain.
Divide the spinach among 4 warm dinner plates and top each with a portion of salmon.
Whisk 1/4 cup of the poaching liquid into the dressingand spoon the dressing over the fish and spinach.
Sprinkle with the tarragon.
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