Poached Salmon Salad
A quick and easy spin on a classic recipe!
- 2 shallots, thinly sliced
- ½ cup dill sprigs, plus more for garnish
- 1 pound skinless salmon fillet
- 2 cups semidry white wine, such as Riesling
- ¼ cup prepared horseradish, drained
- 2 tablespoons mayonnaise
- 2 tablespoons canola oil
- Salt and freshly ground white pepper
- One 15 ounce can butter beans drained, rinsed and patted dry
- 4 cups tender escarole leaves, torn
- Put the shallots and dill sprigs in a saucepan and top with the salmon. Add the wine and 2 cups of water; bring to a boil. Simmer over very low heat until the salmon is nearly cooked through, 5 minutes; transfer to a plate and let cool slightly. Break the salmon into large flakes and freeze for 5 minutes to cool.
- Meanwhile, strain the poaching broth, reserving 3 tablespoons of the shallots and transfer to a large bowl. Add the horseradish and the mayonnaise, then whisk in the reserved poaching broth and the oil and season with salt and pepper.
- Add the butter beans and escarole to the dressing and toss. Add the salmon and toss gently. Garnish with chopped dill and serve.