Sake-Poached Salmon with Wilted Greens and Shallot Vinaigrette

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.

Yield:

4 servings

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

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

Note:

Jaime Harder, MS, RD,

August 2008