Poached Salmon with Citrus Vinaigrette
- Thaw fish, if frozen. Cut fish into four serving-size pieces. Rinse fish; pat dry with paper towels. Set aside.
- In a screw-top jar combine orange peel, orange juice, vinegar, onion, parsley, basil, mint, and salt. Cover; shake well. Refrigerate until serving time.
- Bring wine and water to boiling in a large skillet. Using a wide spatula, place fish in the boiling liquid so the pieces do not overlap. Add more water, if needed, to half cover fish. Return to boiling. Reduce heat. Simmer, covered, until fish flakes easily when tested with a fork, allowing 4 to 6 minutes for each 1/2-inch thickness of fish.
- Meanwhile, divide the mixed greens among four plates. Place a salmon fillet atop greens. Garnish with orange peel curls and edible flowers, if desired. Serve with vinaigrette. Makes 4 servings.
From the Test Kitchen
Prepare vinaigrette as above. Cover and refrigerate for up to 3 days.
Nutrition Facts (Poached Salmon with Citrus Vinaigrette)
- Per serving:
- 203 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 31 mg chol. ,
- 199 mg sodium ,
- 9 g carb. ,
- 2 g fiber ,
- 26 g pro.