Sunday, April 3, 2011

Poached Salmon with Asparagus and Citrus Marinade

   It is that time of year where most of the country is emerging from Winter and welcoming Spring. And if Spring hasn't come to your area yet - be assured, it is just around the corner.

 While browsing the grocery store sale circulars yesterday, 3 items caught my eye: salmon, asparagus, and spinach. 3 yummy and very Clean staples. What to do with them? What better way to celebrate Spring than with this delicious meal that is light and Clean.

Poached Salmon with Asparagus and Orange Vinaigrette

Serves 3-4

1 skin-on wild Alaskan salmon fillet (about 1 1/2 lbs and 1 inch thick)
1/2 tsp finely grated lemon zest
1/3 cup plus 2 Tbs lemon juice
1 bunch medium-thick asparagus
3-5 scallions
1/2 tsp finely grated orange zest
2 Tbs freshly squeezed orange juice
2 tsp champagne vinegar
2-3 tbs extra-virgin olive oil
Salt and Pepper to taste
4 cups washed organic spinach

Fill a saucepan wide enough to hold the salmon with 2-3 inches of cold water.  Stir in 1/3 cup lemon juice and 2 tsp salt.  Bring to a boil.  Reduce the heat to a simmer and gently place the salmon in the pan, skin side down.  Reduce the heat and cook at a bare simmer until the salmon is just opaque throughout, 10 - 12 minutes.  Transfer to a plate.  Cover loosely with a piece of parchment paper to prevent the surface from drying, let cool 20 to 30 minutes.  Once cool, the slamon can be refrigerated, covered tightly with plastic wrap for up to 2 days.

Bring a pot of water to a boil and prepare an ice bath.  Blanch the asparagus until crisp-tender and the color brightens, 1 - 2 minutes minutes.  With a slotted spoon, immediately transfer the asparagus to the ice-water bath.  Once cool, drain and pat dry.

Combine 2 sliced or minced scallions, lemon and orange zests, 2 Tbs lemon juice, orange juice, vinegar and 1/4 tsp of salt and pepper to taste in a small bowl.  Gradually whisk in the olive oil until emulsified.

Arrange the spinach on 3-4 plates, topping with the asparagus.  Break the salmon into pieces and arrange on top of the spinach.  Drizzle with the vinaigrette and garish with remaining sliced scallions.  Enjoy!

Note:  This salad is so versatile... add additional veggies to your taste.  Salad may be prepared when salmon is warm, room temp or chilled!  Perfect to have on hand for a quick meal.

Thank You,!