Poached Salmon Salad With Saffron Aioli Recipe

Name: Poached Salmon Salad With Saffron Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs salmon fillets (skin off and bones removed); 2 cups white wine, for poaching; 1 head garlic, roasted; 1 tablespoon Dijon mustard; 1 egg yolk; 1 tablespoon white wine vinegar; 1 1/2 cups light olive oil; 1 nice pinch saffron threads infused in 1 tablespoon warm water; 1 pinch salt; fresh ground white pepper; 6 -8 cups mixed salad greens; 1/2 red onion, sliced thinly; olive oil, as needed; fresh lemon juice, just a squeeze; salt & freshly ground black pepper

Servings: persons

2 lbs salmon fillets (skin off and bones removed)
2 cups white wine, for poaching
1 head garlic, roasted
1 tablespoon Dijon mustard
1 egg yolk
1 tablespoon white wine vinegar
1 1/2 cups light olive oil
1 nice pinch saffron threads infused in 1 tablespoon warm water
1 pinch salt
fresh ground white pepper
6 -8 cups mixed salad greens
1/2 red onion, sliced thinly
olive oil, as needed
fresh lemon juice, just a squeeze
salt & freshly ground black pepper

1
Use a pot big enough to hold the salmon and add enough water to cover the fish. Add the white wine and heat the mixture until vapors rise from its surface, but not to a boil. Slip the fish into the liquid and cook until done. Salmon is done when there is the first sign of a white substance forming on the surface of the fish. Remove the fish from the liquid, and let cool to room temperature; then cover and refrigerate.
2
To make the aioli, roast the garlic head in a 350-degree oven until soft- about 45 minutes. Squeeze the pulp from the roasted garlic into a food processor. Add mustard, egg and vinegar. With the motor running slowly, add the oil 1 drop at a time and then in a gentle stream once an emulsion has started. When the oil is used up, add the saffron infusion and season with salt and pepper. If the aioli is too thick, add more water.
3
Dress the greens and onion in olive oil to coat, adding a squeeze of lemon juice to taste. Season with salt and pepper. Serve the fish on top of the greens on a platter and serve the aioli on the side. .

1609

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 lbs salmon fillets (skin off and bones removed), 2 cups white wine, for poaching, 1 head garlic, roasted, 1 tablespoon Dijon mustard, and more.

Yes, Poached Salmon Salad With Saffron Aioli 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 With Saffron Aioli

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