Monday, August 13, 2012

Salmon Salad with Basil Vinaigrette

I feel like after I travel a lot, my body hates me. Maybe it's because I eat as much delectable, buttery, craptastic food that I can imagine. Oh hello bacon egg and cheese on an enormous croissant, why yes you are a WONDERFUL idea at 6:00 AM at the airport! Oh, giant sandwich packed high with pastrami and dripping with fat, why yes I will consume all of you!

It's kind of like I travel away from home and I eat all the things. Everything. Everything bad, that is. So after traveling three of the last four weekends, my body is in a bit of disarray.  FEED ME GOOD THINGS! -my body.

Tonight I decided that instead of anything heavy I would go with light light light and fresh and crisp and delicious. What immediately comes to mind for me? Salad. With salmon. Noms.

This salad is simple to prepare. A basil vinaigrette dressing with only seven ingredients (well, plus S&P to taste), cherry tomatoes, apple slices, creamy decadent avocado, and poached salmon. And we all know how much I love to poach fish now. I'm telling you, it's a game changer. The salmon has never been cooked to easily in my kitchen than it has when I poach it.

I promise you, it will be a hit.

Also you know who is very happy to have me back home? This little bebe.

Serves 4.


1 lb salmon
1 lemon
1 shallot
1/2 C loosely packed fresh basil
4 T cider vinegar - I recommend Bragg
1 t salt
1 t cracked black pepper

1/4 C fresh lemon juice (about 3 lemons)
1/2 C cider vinegar
1/2 C olive oil
1/2 t anchovy paste
2 T minced shallot (about 1/2 shallot)
4 garlic cloves, minced well or put through a garlic press
1 t salt
1 t crushed black pepper

2 T minced shallot (about 1/2 shallot)
1 pint cherry tomatoes
2 avocado
2 apples
2 green peppers
6 C mixed salad

Slice the lemon and the shallot and add to about 8 C of water in a pot or sauté pan with the basil.  Add in 4 T of cider vinegar. Heat over medium high heat.

Season the salmon with the salt and pepper. Let rest out of the fridge until the water is simmering.

While the liquid warms, combine all the ingredients for the dressing through the basil. Add the salt and pepper after to season.

Using an immersion blender or a blender combine so that there are still some chunks in it. It doesn't need to be puréed. Add the salt and pepper but adjust if needed. Put in the fridge until it is needed. Letting the dressing cool will help marry the flavors.

Mince the shallots and add the ingredients for the salad.

Once the water is ready, turn to the heat down to medium and add the salmon. Cook for 8 minutes and remove. Done!

Slice the bell pepper thinly and thinly slice the apples.

Remove the salmon and put in the freezer for about 5 minutes. Let it cool a bit. That way your salad doesn't warm up.

Toss the salad, tomatoes, bell peppers, and shallots with the dressing. Serve with the avocado and enjoy! Add any additional dressing. You will most likely have some additional dressing left over. Save it. It's yummy.

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