- TOTAL TIME: 30 MIN
- SERVINGS: 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.
- 2 shallots, thinly sliced
- 1/2 cup dill sprigs, plus more for garnish
- 1 pound skinless salmon fillet
- 2 cups semidry white wine, such as Riesling
- 1/4 cup prepared horseradish, drained
- 2 tablespoons mayonnaise
- 2 tablespoons canola oil
- Freshly ground white pepper
- One 15-ounce can butter beans—drained, rinsed and patted dry
- 4 cups tender escarole leaves, torn
- 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.
- 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.
- Add the butter beans and escarole to the dressing and toss. Add the salmon and toss gently. Garnish with chopped dill and serve.
Bright, full-bodied Austrian Riesling.
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Congratulations to Mei Lin, winner of Top Chef Season 12.