Asparagus, Egg & Arugula Salad w/ Cold Poached Salmon
Ingredients
For the Poached Salmon
- 1 lb skinless salmon
- 1 cup white wine
- 1 cup water
- 2 bay leaves
- ½ lemon, sliced
- 1 garlic clove
- 1 tsp salt
For the Roasted Tomato Dressing
- 2 tbsp roasted plum tomatoes packed in olive oil
- zest & juice of 1 lemon
- ½ cup olive oil
- salt & pepper to taste
For the Pickled Red Onions
- 1 red onion, sliced very thin
- 1 cup red wine vinegar
- ½ cup water
- 3 tbsp granulated sugar
- 1 tsp salt
For the Salad
- 1 bunch asparagus, trimmed & blanched in salted water
- 4 cups arugula
- 4 hard-cooked eggs, halved
- 4 oz crumbled feta cheese
How-to
Poach & Chill Salmon
- Place salmon in a sauté pan with white wine, water, bay leaves, lemon slices, garlic and salt
- Simmer for 12-14 minutes or until salmon is just cooked through
- Remove from pan and refrigerate until fully chilled
Prepare Roasted Tomato Dressing
- Place roasted plum tomatoes, lemon zest and juice, olive oil, salt and pepper in a blender and purée until smooth. Taste and adjust salt and pepper if necessary
Prepare Pickled Red Onions
- Place sliced red onions in a bowl
- In a saucepan heat the vinegar, water, sugar and salt until dissolved. Pour into the bowl of onions. Refrigerate until cooled
Assemble
- Toss arugula, feta cheese and half of the roasted tomato dressing in a bowl and season with salt and pepper
- Place dressed greens towards back of plate and lay asparagus spears across greens
- Top with pickled red onions and 2 halved hard-cooked eggs
- Dress with additional roasted tomato dressing and top with slices of cold poached salmon