It seems like every restaurant serves salmon. Sure, I enjoy salmon – even the farm-raised variety – but salmon is an oily and somewhat heavy fish.
We try and cut the oiliness with an Asian marinade heavy on citrus, but even this gets a bit boring. Frankly, on a hot summer day, I prefer a piece of cold 0r room temperature salmon that has been poached.
The photo and a similar recipe for poached salmon may be found on Health Magazine. Found below is a one of my favorite poached salmon and farro salad that I serve frequently for lunch.
Poached Salmon and Farro Salad
Yield 4 - 6 Servings
A simple yet elegant salad recipe consisting of poached salmon and farro. A soothing touch on a hot summer's day
- 1 1/4 lb salmon
- 4 teaspoon of red wine
- 4 to 5 sprigs of dill
- 1/2 cup barley or farro
- 3/4 cup chopped celery
- 2 tablespoons of capers, chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons dill snipped
- 1/4 cup Dijon mustard
- 2 teaspoons of red wine vinegar
- Lemon juice
- Olive oil
- Poach salmon in water with 4 teaspoon of red wine and 4 to sprigs of dill. Cool and flake.
- Cook barley or farro and then toss with 2 teaspoon of olive oil and let cool.
- Combine vegetables with salmon, grain and Dijon. Season with wine vinegar, dill, lemon juice and salt and pepper.
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