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Name: Poached Salmon Salad with Goat Cheese and Tarragon Herb Dressing (a.k.a. I’m-in-Heaven Salad)
Total time: 30 min
Ingredients: 4 (6-ounce/170 g salmon fillets (about 1-inch/2.5 cm thick); 2 teaspoons salt; 1 teaspoon freshly ground black pepper; About 2 cups/475 ml dry white wine; 1/4 cup/60 ml Champagne vinegar; 11/2 teaspoons Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup/120 ml grapeseed oil; 2 tablespoons minced fresh chives; 2 tablespoons minced fresh tarragon; 2 5-ounce/140 g packages mixed baby greens; 1/2 red onion (sliced thinly with a mandoline); 3 to 4 ounces/85 to 115 g goat cheese (crumbled (optional)); Chives for garnish (optional); Zucchini for serving (optional; see directions)

Poached Salmon Salad with Goat Cheese and Tarragon Dressing – a.k.a. “I’m in Heaven” Salad

AmberMarch 12, 2014Main, Soup, Salad, SidesLeave a Comment