1 people want to try | 0 have favorited
In a shallow skillet place celery, carrots, onions, wine, water, bay leaf, salt, lemon, parsley, and peppercorns. Bring to a boil, reduce the heat, and carefully place the salmon pieces into the simmering liquid, cover and simmer for 4 minutes. Meanwhile make the marinade. In a bowl mix together lemon juice, zest, dill, parsley, olive oil, shallots, salt and pepper. Pour the marinade into a non-reactive pan or container with a flat bottom and just enough space to lay the cooked salmon. Now remove the salmon from the skillet and place it into the marinade. Let cool for 1 hour. Toss the spinach in a little of the marinade and season with the salt and pepper, and divide between two serving plates. Using a slotted spatula (to remove any excess marinade) place salmon atop the spinach. This recipe yields 2 salads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 11-07-1996 Recipe by: Emeril Lagasse
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Cold Poached Salmon Salad. Be the first to review it!