This Delicious Salmon Salad Will Be Ready In 30 Minutes Or Less

This recipe is an excerpt from the latest issue of Let's Get Lost, a newsletter with recipes and stories from life on the road. To read the full issue, go to rebeccablackwell.com.

Photo byRebecca Blackwell/ rebeccablackwell.com

This recipe is because it’s still summer and we want something light but also delicious and we don’t want to spend a lot of time making it. At least that’s where I’m at these days and this salad fits the bill 1000%.

I love this method for poaching any kind of fish: Simply lay some lemon slices across the bottom of a skillet, sprinkle in some chopped shallots, then add some water and some wine (or dry vermouth). Lay the fish over the lemon slices, bring the liquid to a boil, and cover the pan. Let the fish cook at a very gentle simmer for about 10 minutes.

So simple.

Adding alcohol to the pan lowers the boiling point of the poaching liquid. This produces more vapor which helps the fish cook more evenly.

Laying the fish on top of lemon slices creates a part poaching and part steaming situation that prevents the fish’s flavor from being washed away and keeps the bottom of the fish from overcooking.

Like a lot of the recipes I publish here, this salad is easy to scale up or down for as many or a few people as you’re cooking for. Plan on about a half of a pound of salmon per person.

And, by the way, the honey lime dressing here is just a variation of this basic vinaigrette recipe, which is endlessly customizable for any kind of salad.

Start to finish, this salad will be on the table and ready to eat in 30 minutes or less.

For the poached salmon:

• 1 or 2 lemons, sliced into 1/2 inch rounds
• 1 medium to large size shallot, peeled and roughly chopped
• 1/2 cup dry white wine or dry vermouth
• 1/2 cup water
• Skinless salmon fillets that are about 1-inch thick - about 1/2 pound fillet per person
• Salt and pepper

1. Slice the lemon into rounds that are about 1/2-inch thick and lay them across the bottom of a 12-inch skillet or cast iron braiser (It’s important to use a pan with a lid).
2. Peel and roughly chop a shallot and sprinkle the pieces over the lemon slices. Pour in 1/2 cup of dry white wine (or dry vermouth) and 1/2 cup of tap water.
3. Sprinkle the salmon with salt and pepper and lay it, skinned side down, across the top of the lemons. Set the pan over medium high heat and bring the liquid to a boil. Cover the pan with a lid, reduce heat to low, and maintain a gentle simmer until the thickest part of the salmon registers 125 degrees - 11 to 16 minutes. (Make the honey lime dressing while the salmon cooks.)
4. Remove the skillet from the heat and gently lift the salmon out of the pan and set it on a paper towel lined plate. Let the salmon cool for a few minutes until it’s just slightly warm.

For the honey lime dressing (makes enough for 2-3 salads):

• 2-3 tablespoons minced shallot
• 3 tablespoons lime juice (or lemon juice)
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 1 tablespoon mayonnaise
• 2 tablespoons extra virgin olive oil
• Salt and pepper
• 1/3 cup finely chopped almonds (I like to use almonds that are roasted and salted; pulse them in a food processor until they are in very small pieces.)

1. Add the minced shallot, 3 tablespoons of lime juice, 1 tablespoon of dijon mustard, 1 tablespoon of honey, and 1 tablespoon of mayonnaise to a small bowl and whisk with a fork or wire whisk to blend. Sprinkle in a bit of salt and pepper and then let this mixture rest for 5 minutes (or longer) to soften the sharp edges of the shallot.
2. Slowly pour the olive oil into the dressing, whisking with a fork or wire whisk as you pour. Stir in the chopped almonds.

For the salad:

• Any kind of salad greens - about 2 cups per person
• Pitted kalamata olives - about 10 olives per person
• Chopped tomatoes - about 1/2 cup per person
• Chopped cucumber - about 1/2 cup per person
• Crumbled feta cheese - one or two ounces per person

1. Pile the greens onto plates. Cut the olives in half and sprinkle them over the greens. Add the chopped tomatoes and cucumber then drizzle with a generous amount of dressing.
2. When the salmon is cool enough to handle, use your fingers to break it into pieces and scatter the pieces over the salad.
3. Sprinkle the feta cheese over the salmon and serve.

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

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