Chilled Poached Salmon Salad with Honey-Yogurt Dressing
from the National Honey Board
4 (6-ounce) - salmon filets with skin
4 cups - olive oil
1 - shallot, thinly sliced
1 - lemon, thinly sliced
6 cups - arugula or baby mixed greens
Kosher salt, to taste
1 cup - plain Greek yogurt
3 tablespoons - fresh dill, chopped
3 tablespoons - wildflower honey
2 teaspoons - lemon juice, fresh squeezed
1 teaspoon - kosher salt
1 teaspoon - lemon zest
½ teaspoon - Dijon mustard
Preheat oven to 325 degrees.
Place salmon filets skin side down in a 13-by-9-inch baking pan. Pour enough olive oil into pan to completely cover the salmon (approximately 1/4 cup). Sprinkle with the sliced shallots and lemons, pressing them down to submerge them in the oil. Cover pan tightly with aluminum foil; bake until firm to the touch, 12 to 15 minutes. Allow to cool in the oil. Using a metal spatula, remove from the oil (reserving 1 tablespoon), cover and chill in the refrigerator for at least 30 to 45 minutes. In a medium bowl toss the arugula, salt and the reserved olive oil.
To serve, divide the greens between four plates. Top with chilled salmon and coat with ¼ cup of the honey-yogurt dressing (recipe follows). Serve immediately.
For the honey yogurt dressing: In a medium bowl combine the yogurt, dill, honey, lemon juice, salt, lemon zest and mustard; whisk together. Cover and refrigerate if not using right away. You can make the honey-yogurt dressing a few days in advance if kept in airtight containers.
To view this recipe demonstration by Chef Guas, click here.
Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA.
Copyright 2017, National Honey Board.
All Rights Reserved.