We first made this recipe from Maille with leftover poached salmon from the fridge. Subsequently, we made it as specified, with warm poached salmon. Both are equally delicious.
The recipe serves four as a first course, two as a main course. Prep time is 5 minutes, cooking time is 15 minutes.
RECIPE: SUMMER SALAD WITH POACHED OR GRILLED SALMON
12 ounces salmon fillets
8 ounces green beans, trimmed (substitute sugar snap peas)
1 heaping teaspoon Dijon mustard
Juice and peel of ½ lemon
¼ cup olive oil
Salt and freshly ground pepper to taste
1 cup arugula
¼ cup slivered almonds, toasted
Poached salmon salad: a taste of summer. Photo courtesy Maille.
1. POACH salmon in large skillet filled with lightly salted water until salmon turns opaque, about 10 minutes. Remove salmon and keep warm.
2. COOK the green beans in medium saucepan filled with lightly salted water until tender, about 5 minutes; drain and keep warm.
3. WHISK together the mustard, lemon juice, lemon peel, olive oil and salt and pepper; set aside.
4. PEEL the skin from the salmon, then flake the salmon into large pieces. Toss the arugula with the green beans, then add the salmon.
5. ADD the dressing and toss lightly. Plate, garnish with almonds and serve.
A fine food staple since 1747. Photo courtesy Maille.
Mustard is a cruciferous vegetable. Mustard greens are the leaves of the mustard plant). It is part of the genus Brassica, which also includes bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, radish, rapeseed, turnips and other vegetables.
Whole mustard seeds have no heat. Mustard seeds, from the flower of the mustard plant, don’t have heat and pungency until they are cracked and mixed with a liquid. This causes a reaction between two components of the seed (the enzyme myrosinase and the mustard oil glycosides), which produces a sugar and several chemical irritants.