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Simplest Salmon Salad by

Source: Alexandra

This impossibly simple salad relies on the freshest ingredients you can find. If you like cold fish, the salmon can be poached and left in the refrigerator several hours before serving. Avoid poaching with strong herbs like basil or rosemary that will mask the flavor of the fish. Fleur de Sel, that mild almost herb-scented salt from France, gives a wonderful flavor to the salad. It is available through Penzey's Spices and possibly Whole Foods.

Ingredients

1/2 to 3/4 lbs. of salmon per person
handful of fresh herbs (parsley, dill, chervil recommended)
teaspoon of whole black pepper corns

1 pound fresh spinach
1/2 pound grape tomatoes
1 lemon, cut in wedges
1/2 pound French feta (Greek feta is strong, but works in a pinch)

Extra-virgin olive oil to dress salad
salt and pepper (salt is preferably Fleur de Sel)

Instructions

Poach salmon in water with herbs and pepper corns until desired doneness. Drain and set aside to cool slightly while you prepare salad.

Divide spinach among plates. Place a portion of salmon on each plate, scatter with grape tomatoes, and place a slab or two of feta on each plate. Place several lemon wedges on each plate. Drizzle the whole with extra-virgin olive oil. Sprinkle with salt and ground pepper to taste.

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