Poached Salmon on Corn, Tomato and Arugula Salad

"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."
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Ready In:




  • For the Salmon:

  • Divide salmon into 4 pieces.
  • season the salmon with the kosher salt and set aside.
  • 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).
  • Turn to low and let simmer, covered for 20 minutes.
  • 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).
  • poach for 10-15 minutes until just done.
  • Chill.
  • For the salad:

  • shuck the corn, rub with olive oil and season with salt & pepper.
  • grill over a hot grill, turning frequently to char lightly on all sides.
  • let cool and cut the corn off the cob.
  • mix the corn with the tomatoes (cut in half), argula and onions
  • For the dressing:

  • finely chop the shallots.
  • whisk together the final 3 ingredients. (please mince shallots finely).
  • toss with the salad.
  • Divide between 4 plates, place poached salmon on top and finish with Basil Aioli (different recipe).

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