Poached Salmon Salad with Cucumber Dressing

Oxmoor House

Yield:

6 servings (serving size: 1 salad and 3 tablespoons Cucumber Dressing)

Recipe from

Recipe Time

Prep: 12 Minutes
Cook: 29 Minutes

Nutritional 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

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

Preparation

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.)

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.

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.

Note:

Oxmoor House Healthy Eating Collection

January 2004