Watercress salad with poached salmon and citrus vinaigrette

4 servings

Ingredients

Quantity Ingredient
1 cup Dry white wine
1½ cup Water
2 Lemon slices
1 small Onion; peeled and cut in
; half
5 Sprigs parsley
1 Bay leaf
6 Peppercorns
4 Salmon fillets; (4-ounce)
Salt and freshly ground pepper
6 tablespoons Olive oil
2 tablespoons Lemon juice
2 tablespoons Orange juice
2 tablespoons Lime juice
6 cups Watercress
2 tablespoons Fresh chervil; finely chopped

Directions

To Prepare the Salmon:

1. Combine all ingredients except the salmon in a medium non-reactive skillet or saucepan. Bring to a boil, then reduce to a simmer.

2. Season the salmon with salt and pepper on both sides, add to the simmering liquid and cover. Cook for 5-8 minutes or until just done.

3. Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper to taste.

4. Divide among 4 plates and top with each salad with a salmon fillet.

Drizzle with additional vinaigrette and sprinkle with fresh chervil.

To Prepare the Vinaigrette:

Whisk together the olive oil and citrus juices, and season with salt and pepper to taste.

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