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
Ingredients
- 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
Instructions
- 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.
Looking for more great recipe ideas? How about these great ideas?
Barley and Spinach Salad from Food and Wine
Comparing Mediterranean, Paleo and Fast Metabolism Diets
White Balsamic Vinegar and Custard Tart with Seasonal Berries
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