Poached Salmon Salad

Poached Salmon Salad is a healthy salad made by poaching which is a gentle cooking method that will preserve the fish's natural oils and keep the fat content lower compared to other cooking methods. Poaching the salmon will help keep it moist and tender, making it easier on the digestive system compared to the more intense cooking methods.

Salmon is rich in omega 3 fatty acids, which supports heart health, reduce inflammation and brain function. This poaching method will help retain more of the fish's nutrients compared to high heat cooking methods. The fish maintains its delicate flavors and texture without overpowering it with additional fats or spice.

Leeks are high in vitamins, folate and manganese which provide essential overall health. They are a source of dietary fiber, which promotes healthy digestion and helps prevent constipation. They are also low on calories, making them a great addition to a balanced diet for those looking to manage their weight.

Artichokes are high in fiber, vitamins and minerals. Their fiber content aids in digestion, promotes regular bowel movements and supports gut health. Also read the following Greek Chicken Salad to learn more on salads.

Ingredients For Making Poached Salmon Salad

300 g salmon fillets, pin bones removed and cut into 4 pieces

200 g leeks, sliced including the light green parts

4 spring thyme

4 Spring flat leaf parsley

1/2 tsp. salt

2 cups water

1/4 cup of chardonnay wine

200 g haricots verts, stem ends trimmed

6 baby artichokes, outside leaves removed , tops cut down to the light green part

1 tbsp. olive oil

Vinaigrette

1 cucumber, peeled, seeded and finely diced

1 tsp. shallot finely chopped

1 tbsp. white wine vinegar

black pepper

How To Prepare Poached Salmon Salad.

1. Combine the leeks, thyme, parsley, salt, water and wine in a pot and bring to a boil over high heat.
2. Add the salmon, reduce the heat to low and simmer until the salmon is opaque on the outside and medium rare in the center for about 6 minutes. Transfer to a platter and set aside to cool.
3. Blanch the haricots verts in a large pot of salted boiling water until al dente, for about 4 minutes. Remove with a wire strainer, transfer to a bowl and set aside.
4. Blanch the artichokes in the same pot of boiling water until softened for about 5 minutes. Drain and pat dry.
5. In a sauté pan, heat the oil over medium heat, add the artichokes and sauté until browned and tender, for about 5 minutes and set aside.
6. To make the vinaigrette, combine all the ingredients in a bowl and whisk to mix. Set aside at room temperature for 2 hours or until it becomes watery.
7. To serve, moisten the greens with some of the vinaigrette and place on 4 plates. Break the salmon into large chunks and set on top of the lettuce.
8. Toss the haricots verts with some of the vinaigrette and set alongside the salmon. Arrange the artichokes hearts around the salmon and haricots verts and sprinkle any remaining vinaigrette. Garnish with the flower petals and server.