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Ingredientes
- 1 lb fresh salmon fillet
- 1/2 x lemon sliced
- 1/3 c. white wine
- 1 x bay leaf
- 1 tsp salt
- 4 x black peppercorns, (4 to 6)
- Â Â Fresh endive lettuce leaves, rinsed and dry
- Â Â Mixed fresh mesclun and watercress, rinsed and dry
- 1 c. raspberry vinegar
- 1/3 c. honey
- 2 Tbsp. French grained mustard
- 1 Tbsp. fresh parsley, minced
- 1 Tbsp. granulated sugar
- 1Â 1/2 c. vegetable oil
- Â Â Salt and freshly grnd black pepper, to taste
Direcciones
- In a poaching pan or possibly shallow saucepan, place the salmon. Cover with water and add in the lemon, wine, bay leaf, salt, and peppercorns. Bring to a simmer and poach for 15 min. Let cold in the water, then refrigeratefor 2 hrs.
- Remove the skin from the salmon and cut the salmon into chunks. Place the endive in star fashion on each salad plate and top with the mesclun and watercress. Place the salmon chunks on top and dot with the Raspberry Vinaigrette. Serve immediately.
- YIELD: 6 SERVINGS
- Raspberry Vinaigrette:In a food processor, combine the first five ingredients. While processing, slowly add in the oil. Add in the salt and black pepper.
- Makes 2 1/2 to 3 c..
- OLIVER LOUD'S INN / RICHARDSON'S CANAL HOUSE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 6 servings | |
| Calories 730 | |
| Calories from Fat 576 | 79% |
| Total Fat 64.91g | 81% |
| Saturated Fat 6.39g | 26% |
| Trans Fat 1.41g | |
| Cholesterol 42mg | 14% |
| Sodium 493mg | 21% |
| Potassium 345mg | 10% |
| Total Carbs 19.39g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 17.94g | 12% |
| Protein 15.83g | 25% |
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