A fantastic salad for the summer! It would also make a nice presentation on a buffet table. Adapted from Lidia Bastiniach’s Celebrate Like an Italian cookbook.
Poached Salmon Salad
- Kosher salt
- 1 cup dry white wine
- 1 lemon, sliced
- 1 handful sprigs fresh dill
- 2 fresh bay leaves
- 1/2 teaspoon back peppercorns
- 2 pounds center-cut salmon fillets
- 1 1/2 teaspoon kosher salt, plus more for cooking water
- 2 bunches medium-thick asparagus, trimmed, and peeled (about 2 pounds)
- 2 hard-boiled eggs, yolks and whites separated
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine
- juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 2 to 3 tablespoons grated fresh horseradish
- 1 1/2 cup thinly sliced radishes
- 2 tablespoons chopped fresh dill
- For the salmon, put 6 cups of water in a straight-sided skillet enough to hold the salmon in one layer. Season the water liberally with salt, and add wine, lemon slices, dill, bay leaves, and peppercorns. Bring to a simmer and cook for 10 minutes. Then slide the salmon into the simmering water. Simmer gently for about another 10 minutes or until the salmon is cooked through. Remove from pan and set aside to cool.
- For the salad, bring another large pot of salted water to a boil, and add the asparagus. Simmer till tender, abut 8 minutes. Drain, cool under cold water and pat dry. Spread the asparagus on a serving platter.
- In a food processor, combine the egg yolks, mustard, white wine, lemon juice, teaspoon of salt and the horseradish. Combine to thick paste and and drizzle in the olive with the machine is still on for a thick dressing.
- Drizzle a few tablespoons of the dressing over the asparagus. Flake the salmon in large chunks into a large bowl. Chop the egg whites and add to the bowl along with the radishes and dill. Season with the remaining salt. Drizzle with the rest of the dressing, toss well and serve over the asparagus.