Ingredients
SERVINGS: 2 Serving(s)
- 1 pound boneless skinless salmon filet
- 4 cups cold water
- ½ cup coarse kosher salt
- 4 cups olive oil
- 2–4 cups mixed salad greens
Herb vinaigrette
- 1 tablespoon flat-leaf parsley
- 1 tablespoon chives
- 1 tablespoon basil
- 1 tablespoon shallot
- 1 tablespoon red chili pepper
- 1 tablespoon each lemon zest and juice
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon each salt and pepper
Preparation
In a sauté pan over low heat, slowly bring 4 cups of olive oil to 140 degrees. While oil is heating, mix salt and water together in a bowl. Stir until salt is dissolved. Cut the salmon filet in half. Place fish into the saltwater for 5 minutes. Remove fish, pat it dry with a paper towel and place into the heated oil. Poach the salmon for 10–15 minutes, or until the internal temperature of the fish is 125 degrees.
While the fish is poaching, chop the herbs, shallot, and chili pepper; combine all of the ingredients for the vinaigrette together into a jar or bowl and mix well.
Divide mixed greens onto 2 plates. Place salmon on top of the greens and finish with the dressing.
