Poached Fish Salad With Hot Mustard Dressing
Nutrition
Calories: 650 kcalCarbohydrates: 78 gProtein: 54 gFat: 34 gSaturated Fat: 17 gCholesterol: 91 mgSodium: 668 mgFiber: 17 gSugar: 17 gVitamin A: 126.425 IUCalcium: 102 mgIron: 22 mg
Ingredients
- 1-1/4 lbs SALMON FILLET or 1-1/2 lbs firm fish steaks
- ½ cup fish broth or chicken broth
- 1/4 cup dry white wine
- 1/4 cup water
- 1 tablespoon Balsamic Vinegar or white-wine vinegar
- 1/2 tsp salt or to taste
- 1/8 to 1/4 tsp freshly ground black pepper to taste
- 4 cups salad greens or Red-leaf lettuce enough for 4 servings
- 1 whole red bell pepper cored seeded, and cut lengthwise into thin strips
- 4 whole small roma tomato thinly sliced crosswise
- 4 whole New red potatoes small cooked and thinly sliced crosswise
- 1/4 cup slivered red onion or white onion
- 4 ozs zucchini cut into julienne strips or thin tender-crisp asparagus tips or snow peas or sugar snap peas
- 1 tablespoon Scallion green top only, finely chopped or chopped fresh parsley for garnish (optional)
- 1-1/2 tbsp sherry vinegar or white-wine vinegar or red-wine vinegar
- 1-1/2 tbsp dry sherry or dry white wine
- 1 tbsp olive oil
- 1/2 to 1 tsp English mustard or hot horseradish mustard to taste
- 1 tsp minced garlic
- 1/4 tsp salt or to taste
- 1/8 tsp freshly ground black pepper or to taste
Instructions
- To prepare the fish, remove any pinbones from the fillet with a needle-nose pliers, tweezers, or fingernails. Place the fish in a skillet with a lid and just big enough to hold it in one layer. Combine all the remaining ingredients for the fish, and pour them over the fish. Bring the liquid to a boil, reduce the heat, cover the skillet, and simmer the fish until it is just cooked through (8 to 10 minutes for each inch of thickness). If the liquid does not fully cover the fish, be sure to turn the fish halfway through the cooking time. With a large spatula, carefully remove the fish from the cooking liquid, place it on a platter to cool, and remove the skin and bones from the flesh, if necessary. Divide the fish into 4 portions.
- Place the lettuce or salad greens on 4 individual plates. Attractively arrange the rest of the salad ingredients on top. Place a fish portion in the center of each plate.
- To a small jar that has a tight-fitting lid, add all the dressing ingredients. Cover the jar, and shake it well. With a spoon, dribble the dressing over the salad and fish. Sprinkle the fish with the scallions or parsley (if desired).