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a “heads up”

I want to provide you with a bit of a “heads up” about not only this particular post, but the coming weekend as well.

I’ve wanted to post this recipe for a couple of weeks but the picture taken, when I made the dish in a cooking class, is so out of focus that I’ve been putting it off. 

Putting it off until I could make the meal again and take a decent photo.  I now just have to admit to myself, and to you, that is not going to happen.

So, please squint your eyes when you are viewing said picture and try to get it to come into focus on your own. (Oh, and good luck with that!)

As for the upcoming Saturday and Sunday… just letting you know now, there will be no posts. No way, no how!  So don’t even waste your time coming back to see if I slipped one in, it won’t be happening! Sorry, hoping for a better week beginning on Monday!  Have a beautiful weekend.  xoxo

Poached Salmon-Tarragon Salad

1 1/2 cups dry white wine
1 cup water
2 lemon slices
1/2 onion, peeled and cut in half
4 sprigs fresh dill
4 sprigs fresh Italian parsley
2 fresh bay leaves
1 teaspoon salt
1 pound fresh salmon fillets, skinned and boned
2 teaspoons finely grated lemon zest
4 tablespoons freshly squeezed lemon juice
2 teaspoons sugar
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
2 tablespoons chopped fresh tarragon
1/2 cup diced yellow bell pepper
1  1/3 cups diced, seeded tomatoes
1/4 cup peeled and diced sweet onion
1 English cucumber, diced chopped
2 teaspoons capers, rinsed and drained
1 cup chopped toasted pecans

Salmon: Combine the wine, water, lemon slices, onion, dill, parsley, bay leaves, and salt in a fish poacher or large skillet. Bring to a boil. Reduce to a simmer, add the salmon, and cover.  Cook for 6 to 8 minutes or just until done.

Vinaigrette: While salmon poaches, make the vinaigrette.  In a small bowl, whisk together lemon zest and juice along with the sugar, salt, and pepper.  Slowly whisk in the olive oil, and set aside.

Carefully remove the salmon to a plate and let cool slightly.  Break into small pieces.

Salad: Spray four 6-ounce ramekins with nonstick cooking spray.  Equally divide and layer the ingredients in each ramekin in the following order: salmon, tarragon, yellow pepper, tomatoes, onion and cucumber. Cover the top layer with plastic wrap and firmly press the mixture into the ramekins with the bottom of a small glass or a similar object slightly smaller than the diameter of the ramekin.

Invert the salads onto individual salad plates; carefully lift off the ramekins. Sprinkle each serving with capers and pecans.  Rewhisk the vinaigrette and then drizzle over each salad.

Serves 4

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1 comment

1 Ronnie Jaap { 03.26.11 at 12:02 PM }

Sounds light and perfect for summer! Ronnie

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