Poached Salmon with Mustard Thyme Vinaigrette

Servings

Serving size

4 ounces salmon with vinaigrette

COOKING TIME

30 Minutes

This recipe can easily be multiplied. This recipe makes very good leftovers and the poached salmon will keep well, refrigerated, for 3-4 days. Note that cooking time does not include chilling time.

Serve with Buttered Rice with Leeks or Onion Risotto or Quinoa with Peas

AND

Serve with Spinach Salad with Bacon Dressing or Zucchini Salad

Poached Salmon with Mustard Thyme Vinaigrette

Ingredients

3 quart Water

1 Tbsp. White wine vinegar

8 Ounces Fresh atlantic salmon (2 4-ounce filets without skin)

1 Tbsp. Olive oil

2 tsp.. Lemon juice

2 tsp. Dijon mustard

1/8 tsp. Salt

1/2 tsp. Fresh thyme

1/2 tsp.. Honey

Instructions

Place a large skillet over high heat.

Add the water and vinegar.

As the water begins to come to a boil, reduce the heat to medium and add the salmon.

Poach the salmon for about 8 to 12 minutes, until just firm.

Remove the salmon from the pan and drain on a paper towel.

Chill.

When ready to serve, place the olive oil, lemon juice, mustard, salt, thyme leaves, and honey in a small bowl.

Whisk until blended and serve on top of the chilled poached salmon.

Serve this recipe with one of these starch side dishes.

Buttered Rice with Leeks

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 35 to 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…

Onion Risotto

Place the olive oil in the bottom of a large skillet. Heat over medium and add the onion. Cook gently, stirring frequently, until the onions begin to turn translucent. Add the arborio rice and stir. Cook for about 2 minutes and then add the salt and pepper. Add the water.…

Quinoa with Peas

Place the olive oil in a medium skillet. Heat over medium and add the shallot. Cook gently, stirring frequently, for about 1 to 2 minutes until they just begin to turn translucent. Add the quinoa and stir. Cook for about 1 minute and then add 2 1/2 cups of the…

AND

Serve this recipe with one of these vegetable side dishes.

Spinach Salad with Bacon Dressing

Place the bacon in a medium skillet over medium to medium high head. Cover and cook until the bacon is crispy, turning once or twice. Allow to cool on a plate, reserving the bacon grease. When the bacon is cool, crumble it into a large bowl. Add the bacon grease…

Zucchini Salad

Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.