Beautifully tender poached salmon is delicious topped with a creamy vodka-dill dressing on this spinach salad. It's perfect as a tasty, pretty brunch dish, or a light dinner.
- 1 TB peppercorns
- 1 bay leaf
- 1 sprig fresh dill
- 1 lemon thinly sliced
- 1 onion thinly sliced
- 2 tsp kosher salt
- 1 lb skinless salmon filet cut into 4, 4 oz pieces
- 3/4 cup low fat Greek yogurt
- 2 TB chopped fresh dill
- 1 ½ TB minced shallot
- 1 TB lemon flavored vodka
- ½ tsp kosher salt
- 4 cups baby spinach
- 2 cups thinly sliced English cucumber
Combine all salmon poaching ingredients (except salmon!) in a large shallow pan. Fill with enough water to cover salmon, bring to a boil and simmer for 10 minutes for flavors to combine. Add salmon to boiling broth, lower to a simmer, cover, and cook for about 7-8 minutes or until salmon filets are semi-firm and cooked through. Let cool.
As salmon poaches, whisk together yogurt, shallot, dill, vodka, and salt. Arrange spinach and cucumbers across 4 plates. Top each salad with one salmon filet, drizzle with some poaching liquid, and top with vodka-dill sauce.
Salmon can be made ahead and chilled before serving. Be sure to drizzle filet with some poaching liquid before storing to reserve for the salad. Vodka dill sauce can also be made ahead to speed preparation. This dish would be beautiful served on a platter with a single 1 lb piece of salmon. In this case poach for 10 minutes to cook through.