Poached Salmon with Asparagus, Herbs, and Baby Greens

Name: Poached Salmon with Asparagus, Herbs, and Baby Greens
Yield: serves 4
Ingredients: 1 skin-on wild Alaskan salmon fillet (about 1 1/2 pounds and 1 inch thick); 1/2 teaspoon finely grated lemon zest, plus 1/3 cup plus 2 tablespoons fresh lemon juice (from about 4 lemons); Coarse salt; 1 bunch medium-thick asparagus (about 1 pound), tough ends trimmed; 1 shallot, thinly sliced into half moons; 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice; 2 teaspoons champagne vinegar; 1/4 cup extra-virgin olive oil; 4 cups mixed baby greens, such as spinach and tatsoi; 1/4 cup mixed fresh herb leaves, such as mint, basil, and tarragon; 12 radishes, trimmed and halved; 4 hard-cooked eggs (page 61), peeled and halved lengthwise

January 26, 2012

This basic poaching recipe yields salmon that can be served warm, at room temperature, or chilled. Here, salmon and a few hard-cooked eggs provide protein to a colorful salad composed of fresh vegetables and mixed herbs from the farmers’ market.

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