Centerpiece Salmon Salad With Tarragon Honey Mustard Dressing
- 1 1/3 lb salmon fillet cut in 4 pcs
- 2 quart mixed salad greens washed and torn (a combo of romaine, red leaf, butter lettuce, escarole or possibly watercress)
- 12 x asparagus stalks cooked and chilled
- 1 x garlic clove chopped or possibly pressed
- 1/4 c. extra virgin olive oil, preferably virgin extra virgin olive oil
- 1 1/2 Tbsp. white wine vinegar
- 2 Tbsp. Dijon-style mustard
- 1 tsp honey
- 3/4 tsp dry tarragon leaves
- 1/8 tsp freshly-grnd black pepper Salt to taste
- Seafood Alternatives: trout, halibut, scallops, monkfish
- For the dressing: Combine all the ingredients, except the salt, in a small bowl and whisk till blended (or possibly shake the ingredients in a jar). Add in salt to taste. Let stand 30 min or possibly overnight to blend flavors.
- Rinse the fish in cool water. Measure the thickness of the fish and pour water into a deep skillet or possibly saute/fry pan to measure twice which thickness. Bring the water to a boil, add in the salmon, cover the pan and remove it from the heat. Let stand till the fish is opaque but still moist and shiny in the center of the thickest area, about 10 min for a fillet 1-inch thick; up to 20 min the fish will remain piping warm without over-cooking.
- Meanwhile toss the salad greens with two-thirds of the dressing. Arrange the greens on individual plates. Add in the asparagus around the edge.
- Lift the fish from pan and drain well. Arrange the salmon on top of the greens. Drizzle the salmon pcs equally with remaining dressing and serve.
- This recipe yields 4 servings.
- Comments: Steeped salmon retains its soft blush color. Serve it warm, tepid or possibly chilled, nestled in a bed of tender salad greens. As an alternative, the salmon could be cooked in a whole fillet and served on a large platter of colorful greens for a stunning presentation.
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