Poached Salmon on Corn, Tomato and Arugula Salad

Total Time
1hr
Prep 15 mins
Cook 45 mins

Lovely, light summer salad...a great combination of flavors with the grilled corn and the arugula. I serve this with Basil Aioli (recipe to follow) on the side. The salmon can be poached with the enclosed stock recipe or baked or grilled or whatever you like. I think poached is pretty and simple. I usually poach in a stock, so I enclosed the recipe, it isn't necessary to the recipe if you chose a different way.

Ingredients Nutrition

Directions

  1. For the Salmon:.
  2. Divide salmon into 4 pieces.
  3. season the salmon with the kosher salt and set aside.
  4. Place the next 11 ingredients (thru the lemon) in a stainless or other non-reactive pan and bring to boil. (the carrots are better grated, but I couldn't get the ingredients to list it).
  5. Turn to low and let simmer, covered for 20 minutes.
  6. Strain off the solids, put the liquid in a 9" skillet, bring to boil and place salmon fillets into the liquid (add more water to cover if needed).
  7. poach for 10-15 minutes until just done.
  8. Chill.
  9. For the salad:.
  10. shuck the corn, rub with olive oil and season with salt & pepper.
  11. grill over a hot grill, turning frequently to char lightly on all sides.
  12. let cool and cut the corn off the cob.
  13. mix the corn with the tomatoes (cut in half), argula and onions
  14. For the dressing:.
  15. finely chop the shallots.
  16. whisk together the final 3 ingredients. (please mince shallots finely).
  17. toss with the salad.
  18. Divide between 4 plates, place poached salmon on top and finish with Basil Aioli (different recipe).

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