Persimmon & Grapefruit Salad with Poached Salmon

Food presentation is not my strength, but this dinner was outstanding! It was probably the fastest (20 minutes start to finish) and healthiest thing I have made in a while. The salad recipe came straight from Fresh Direct: INDIAN SUMMER SALAD from "Nicole Routhier's Fruit Cookbook" by Nicole Routhier. I have never before used walnut oil, but it made an excellent salad dressing. I skipped the garlic, and the only thing I would add next time would be some toasted walnuts for crunch. The Wild Alaskan Sockeye Salmon Fillet was also perfect, with just a little salt, pepper, and some dressing drizzled over.

INDIAN SUMMER SALAD -*no longer available on Fresh Direct, please email for recipe.

Add 1/2" of water in a wide skillet with a cover. Add 1/4 tsp Kosher Salt, a few peppercorns and a few sprigs of fresh thyme. Bring to a boil and carefully slide in the salmon fillet skin-side down. Cover and poach about 10 minutes until the flesh starts to separate, and pulls apart easily with a fork. Lift out with a spatula, and season with salt & pepper.
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