Gently simmered in an aromatic poaching liquid of semi-dry white wine, shallots, and dill, leaves the salmon silky and tender. The poached fish is then tossed with canned white beans, bitter salad greens, and a creamy horseradish dressing for an explosion of flavor and textures. Simple enough for everyday dining, yet elegant enough for entertaining, this main course salad is on the table in under 30 minutes.
Ingredients
2 shallots, thinly sliced
½ cup fresh dill sprigs, plus chopped dill for garnish
1 pound salmon fillets, pin bones removed Available in Our Premium Subscription Box
2 cups semi-dry white wine, such as riesling or gewürztraminer
Salt and freshly ground white pepper
2 to 3 tablespoons prepared horseradish, or to taste, drained
2 tablespoons mayonnaise
2 tablespoons canola oil
1 (15-ounce) can butter beans, drained and rinsed
4 lightly-packed cups mixed bitter salad greens, such as arugula, radicchio, endive, and/or inner yellow escarole leaves, torn
1 cup cherry tomatoes, halved
Crusty bread for serving
Directions
Poach the Salmon
Add the shallots and dill sprigs to a large saucepan and top with the salmon. Add the wine and 2 cups water and season lightly with salt and pepper. Bring to a gentle boil over medium heat. Reduce the heat to low and simmer, uncovered, skimming the surface of foam, until the salmon is nearly cooked through, about 5 minutes. Carefully lift the salmon to a plate and let cool slightly. Remove the skin and gently break the fish into flakes, removing any pin bones you come across. Transfer the salmon to the freezer to cool for 5 minutes.
Make the Salad
Strain the poaching liquid through a fine-mesh sieve set over a bowl, reserving 2 tablespoons of the liquid and 2 tablespoons of the shallots. Discard the dill. Chop the reserved shallots and transfer them to a large bowl along with the horseradish and mayonnaise. Whisk in the oil and reserved 2 tablespoons of poaching liquid and season with salt and pepper. Add the beans, salad greens, and tomatoes, and toss. Add the salmon and gently toss. Garnish with the chopped dill and serve right away.
Pro Tips
Pair it Up
Serve a chilled glass of whatever white wine you used to poach the salmon with.
Spice it Up
Add a sliced jalapeño or a pinch of crushed red pepper flakes to the poaching liquid for a little heat. Use fresh tarragon or cilantro in place of the dill for a different flavor profile.
Change it Up
Fill warmed pitas with leftover salad for next day’s lunch.
