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Summer salmon salads, simple and quick.

Summer salmon salads, simple and quick

Salmon's rich flavor shows off in these twoquick-to-fix summer salads. For the first, you roll up slightly smoky-tasting lox into fanciful roses to serve with piquant cilantro sauce. This simple but effective first course comes from The Grange restaurant, Adelaide, Australia.

Use fresh salmon steaks--now in goodsupply--for the second salad; poach over direct heat or in a microwave oven.

Lox Roses with Cilantro Sauce

1/2 pound thinly sliced lox or cold-smokedsalmon

2 medium-size ripe tomatoes, peeledand seeded

1 1/2 cups firmly packed fresh cilantro(coriander) sprigs

2 tablespoons lemon juice

2 tablespoons salad oil

1 tablespoon drained greenpeppercorns

Fresh cilantro sprigs

Divide lox into 4 equal portions. Looselyroll each portion into a spiral to form one large or several small roses; set aside.

In a blender or food processor, whirl tomatoes,the 1 1/2 cups cilantro sprigs, lemon juice, oil, and peppercorns until smoothly pureed. Pour an equal portion onto 4 salad plates. Set roses in sauce, flattening bottoms slightly so roses will stand up. Garnish with cilantro sprigs and serve at once; sauce separates on standing. Makes 4 first-course servings.

Poached Salmon Salad with Tarragon Vinaigrette

4 salmon steaks, each about 1/2pound and 1 inch thick, poached (directions follow)

2 medium-size heads Belgian endive(about 4 oz. each), leaves separated

4 cups lightly packed curly endiveleaves (about 8 in. long), rinsed and crisped

2 cups lightly packed watercresssprigs, rinsed and crisped (or use 6 cups total curly endive)

1/2 each medium-size red and greenbell peppers (or use 1 of 1 color), stemmed, seeded, and thinly sliced crosswise

Tarragon vinaigrette (recipefollows)

Place 1 salmon steak on each of 4 dinnerplates. Arrange equal portions of Belgian and curly endive, watercress, and bell peppers next to salmon. Offer vinaigrette to top salads. Makes 4 main-dish servings.

Poached salmon. Over direct heat: in a12- to 14-inch frying pan, combine 1 quart water, 1/2 cup dry white wine, 10 black peppercorns, 4 whole allspice, 1 bay leaf, and 3 tablespoons lemon juice. Bring to a boil over high heat, then cover and simmer for 15 minutes. Add salmon steaks, cover, return to simmer, and cook until fish is no longer translucent in center (cut to test), about 8 minutes.

In the microwave: in a 10-inch round nonmetaldish, combine poaching ingredients (see direct heat instructions, preceding), except use only 1 3/4 cups water. Cook, uncovered, on high power (100 percent) for 8 minutes. Add salmon steaks with thickest portions toward rim, and cook, uncovered, on high for 4 minutes. Turn steaks, give dish 1/4 turn, and cook, uncovered, on high until fish is just opaque in center (cut to test), 1 to 2 minutes.

Lift salmon from liquid and let cool (reserveliquid for other uses). Serve cold; if made ahead, cover and chill overnight.

Tarragon vinaigrette. In a bowl, mix 1/3cup white wine vinegar, 1 tablespoon Dijon mustard, 1 1/2 tablespoons minced fresh tarragon, and 1 teaspoon sugar. Whisking rapidly, gradually add 2/3 cup salad oil.

Photo: Blooming rose, rolled from lox, rests incilantro sauce. Serve as a first course

Photo: Spoon tarragon vinaigrette over main-dish salad of poached salmon steak, watercress, Belgian and curly endive, red and green bell pepper strips
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jul 1, 1987
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