© Lucy Schaeffer
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Poaching salmon in wine gives it a lovely flavor; using the poaching liquid to make a vinaigrette is a delicious way to dress the salad. Slideshow: Quick Fish Recipes

How to Make It

Step 1    

Put the shallots and dill sprigs in a saucepan and top with the salmon. Add the wine and 2 cups of water; bring to a boil. Simmer over very low heat until the salmon is nearly cooked through, 5 minutes; transfer to a plate and let cool slightly. Break the salmon into large flakes and freeze for 5 minutes to cool.

Step 2    

Meanwhile, strain the poaching broth, reserving 3 tablespoons of the broth and 2 tablespoons of the shallots; discard the dill. Chop the shallots and transfer to a large bowl. Add the horseradish and mayonnaise, then whisk in the reserved poaching broth and the oil and season with salt and pepper.

Step 3    

Add the butter beans and escarole to the dressing and toss. Add the salmon and toss gently. Garnish with chopped dill and serve.

Suggested Pairing

Bright, full-bodied Austrian Riesling.

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