Olive Oil Poached Salmon Salad

Monday, May 25th, 2015

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Building a beautiful salad is easy. Finding beautiful produce for your salad, not always easy. I strongly advocate visiting your local farmers market and getting your hands on the best greens of the year, available right now. Spring season is wrapping up but its not to late to get your hands on baby lettuces, herbs, greens like chard & kale, radishes, carrots,  and sweet peas. This salad was inspired by the spring season highlighting tender greens and the first run of salmon. Olive oil poached fish is decadent, extremely moist and flaky. You may never want to pan sear again! Feel free to get creative with your lettuce and vegetable combinations. The dressing recipe was inspired by the classic Green Goddess which is said to have originated in California. The herbs pack a punch, dill being one of my favorite ingredients of the moment!

Olive Oil Poached Salmon

7 oz Salmon, lightly seasoned with salt
2 Cups Olive Oil
1 sprig of thyme

In a small pot heat olive oil to 180 degrees. Make sure the olive oil is about 3 inches deep, you want the salmon to be fully submerged. Add salmon and thyme to the pot and cook for 6 to 8 minuets. Gently remove from the pot with a fish spatula and place on a plate. Let rest for 5 minuets. If you put the salmon right on the salad when its hot it will wilt down your lettuces.

Buttermilk “Green Goddess” Dressing

Yeilds around 1 cup

½ cup parsley, loosely packed
¼ cup mint, loosely packed
1 tablespoon tarragon
1 tablespoon shallot
1 clove garlic
zest of one lemon
¼ cup of cucumber, deseeded and skin on
¼ cup buttermilk
½ teaspoon salt
1 teaspoon of lemon juice
½ cup mayonnaise
½ cup sour cream

Blanch dill, parsley, mint, and tarragon for 15 to 20 seconds. Shock in an ice bath. Squeeze the herbs with your hands to remove the excess water. In a blender place dill, parsley, mint, tarragon, shallot, garlic, lemon zest, cucumber, and buttermilk. Blend until smooth. In a bowl whisk together mayonnaise, sour cream, lemon juice, salt, and herb puree.

Olive Oil Poached Salmon Salad

Yeild 2-3 salads

Buttermilk “green goddess” dressing
7 oz olive oil poached salmon
1-2 heads spring lettuces
1 bulb of baby fennel, shaved
1 hakuri turnip, shaved
1/4 cut sweet english peas, shelled
2 tablespoons toasted/salted pinenuts
2 tablespoons toasted/salted pumpkin seeds
1 teaspoon cilantro leaves, to garnish
1 teaspoon fennel fronds, to garnish

To assemble, spoon about 2 tablespoons of buttermilk green goddess onto the bottom of the plate*. In a bowl light season the lettuces with a pinch of salt. Pile on the plate. Next add turnips, fennel, peas, pinenuts, and pumpkin seeds.  Gently pull apart the salmon and scatter on the plate. Squeeze a little lemon juice over the top and finish with cilantro and fennel fronds. Serve immediately.

*Its nice to plate the dressing on the bottom on the plate and not saturate the lettuces which will wilt them. But if thats how you like to make it, by all means do!