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Sake-Poached Salmon with Wilted Greens and Shallot Vinaigrette

Yield 4 servings
The salmon and mixed greens contribute most of the water to this simple yet tasty entrée. If you don't happen to have sake on hand, substitute a dry white wine.Water tally: 9.2 ounces.


  • Vinaigrette:
  • 2 1/2 tablespoons minced shallots
  • 2 tablespoons lemon juice
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons low-sodium soy sauce
  • 1 tablespoon extravirgin olive oil
  • Salmon:
  • 1 cup water
  • 1/2 cup sake (rice wine)
  • 1 (1/2-inch) piece of peeled fresh ginger, thinly sliced
  • 4 (6-ounce) salmon fillets (1 inch thick)
  • 6 cups chopped trimmed Swiss chard (about 8 ounces)
  • 5 cups spinach leaves (about 3 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 385
  • caloriesfromfat 38 %
  • fat 16.1 g
  • satfat 2.5 g
  • monofat 6.6 g
  • polyfat 5.5 g
  • protein 41.1 g
  • carbohydrate 10.3 g
  • fiber 1.9 g
  • cholesterol 107 mg
  • iron 3.8 mg
  • sodium 617 mg
  • calcium 95 mg

How to Make It

  1. To prepare vinaigrette, combine first 5 ingredients in a small bowl. Slowly add olive oil, stirring constantly with a whisk. Set aside.

  2. To prepare salmon, combine 1 cup water, sake, and ginger in a large sauté pan over medium-high heat; bring to a boil. Reduce heat, and add salmon to pan. Cover and simmer 6 minutes. Remove salmon and ginger from pan. Discard the ginger.

  3. Add Swiss chard and spinach to pan; cook 2 minutes or until wilted. Stir in salt and pepper. Divide the spinach mixture evenly among 4 plates. Top each serving with 1 salmon fillet; drizzle each serving with 2 tablespoons vinaigrette.

  4. Wine note: With the lively and abundant acidity of lemon juice, rice wine vinegar, and sake, this dish needs a bright, fresh wine to match. Try an affordable Austrian grüner veltliner like Loimer Lois 2006 ($14), with its refreshing lemon-lime and grapefruit flavors, and hints of English peas and beeswax. The slightly green, herbal finish permits it to complement the Swiss chard. —Jeffery Lindenmuth