Poached-Salmon Salad Recipe

Name: Poached-Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shallots, thinly sliced; 1/2 cup dill sprigs, plus more for garnish; 1 pound skinless salmon fillet; 2 cups semidry white wine, such as Riesling; 1/4 cup prepared horseradish, drained; 2 tablespoons mayonnaise; 2 tablespoons canola oil; Salt; Freshly ground white pepper; One 15-ounce can butter beansdrained, rinsed and patted dry; 4 cups tender escarole leaves, torn

Servings: persons

2 shallots, thinly sliced
1/2 cup dill sprigs, plus more for garnish
1 pound skinless salmon fillet
2 cups semidry white wine, such as Riesling
1/4 cup prepared horseradish, drained
2 tablespoons mayonnaise
2 tablespoons canola oil
Salt
Freshly ground white pepper
One 15-ounce can butter beansdrained, rinsed and patted dry
4 cups tender escarole leaves, torn

1
Put the shallots and dill sprigs in a saucepan and top with the salmon.
2
Add the wine and 2 cups of water; bring to a boil.
3
Simmer over very low heat until the salmon is nearly cooked through, 5 minutes; transfer to a plate and let cool slightly.
4
Break the salmon into large flakes and freeze for 5 minutes to cool.
5
Meanwhile, strain the poaching broth, reserving 3 tablespoons of the broth and 2 tablespoons of the shallots; discard the dill.
6
Chop the shallots and transfer to a large bowl.
7
Add the horseradish and mayonnaise, then whisk in the reserved poaching broth and the oil and season with salt and pepper.
8
Add the butter beans and escarole to the dressing and toss.
9
Add the salmon and toss gently.
10
Garnish with chopped dill and serve.

353

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 shallots, thinly sliced, 1/2 cup dill sprigs, plus more for garnish, 1 pound skinless salmon fillet, 2 cups semidry white wine, such as Riesling, and more.

Yes, Poached-Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Poached-Salmon Salad

How did you like this recipe?

Frequently Asked Questions