ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Poached Salmon Salad with Cucumber Dressing

Oxmoor House
Prep time 12 mins
Cook time 29 mins
Yield 6 servings (serving size: 1 salad and 3 tablespoons Cucumber Dressing)

Ingredients

  • 1 1/2 cups dry white wine
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 4 parsley sprigs
  • 4 dill sprigs
  • 2 bay leaves
  • 1 lemon, sliced
  • 6 (6-ounce) salmon fillets
  • 1 1/2 cups sugar snap peas, trimmed
  • 1 2 cups torn romaine lettuce
  • 1 1/2 cups trimmed watercress
  • 2/3 cup sliced radishes
  • Cucumber Dressing
  • Cucumber Dressing

Nutrition Information

  • calories 308
  • fat 7.2 g
  • satfat 1.2 g
  • protein 37.9 g
  • carbohydrate 19.4 g
  • cholesterol 90 mg
  • iron 3.6 mg
  • sodium 891 mg
  • caloriesfromfat 19 %
  • fiber 3.2 g
  • calcium 128 mg

How to Make It

  1. Combine first 7 ingredients in a 10-inch skillet. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add salmon, leave uncovered, and simmer 17 minutes or until fish flakes easily when tested with a fork. Remove fish from pan with a slotted spoon. (Salmon may be chilled, if desired.)

  2. Arrange peas in a vegetable steamer. Steam, covered, 3 minutes or until peas are crisp-tender. Drain and plunge peas into ice water; drain. Set aside.

  3. Arrange 2 cups lettuce, 1/4 cup watercress, 1/4 cup peas, and about 2 tablespoons radishes on individual serving plates; top with salmon. Spoon about 3 tablespoons Cucumber Dressing evenly over each serving.

Oxmoor House Healthy Eating Collection