Sake Poached Salmon With Wilted Greens and Shallot Vinaigrette

Cooking Light, AUGUST 2008

• Ready In: 20 mins
• Serves: 4

Ingredients

• Vinaigrette

• 2 1⁄2 tablespoons  minced shallots
• 2  tablespoons lemon juice
• 1  tablespoon  rice wine vinegar
• 2  teaspoons honey
• 2  teaspoons low sodium soy sauce
• 1  tablespoon extra virgin olive oil

• Salmon

• 1  cup water
• 1⁄2 cup sake (rice wine)
•  of peeled fresh ginger, thinly sliced
• 4 (6 ounce)  salmon fillets (1 inch thick)
• 6  cups  chopped trimmed swiss chard (about 8 ounces)
• 5  cups  spinach leaves (about 3 ounces)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. To prepare vinaigrette, combine first 5 ingredients in a small bowl. Slowly add olive oil, stirring constantly with a whisk. Set aside.
2. To prepare salmon, combine 1 cup water, sake, and ginger in a large sauté pan over medium-high heat; bring to a boil.
3. Reduce heat, and add salmon to pan. Cover and simmer 6 minutes.
4. Remove salmon and ginger from pan. Discard the ginger.
5. Add Swiss chard and spinach to pan; cook 2 minutes or until wilted. Stir in salt and pepper.
6. Divide the spinach mixture evenly among 4 plates. Top each serving with 1 salmon fillet; drizzle each serving with 2 tablespoons vinaigrette.