Mike’s Hot Spicy Food Recipes

Poaching liquid:

• 1½ cups good Chardonnay
• 1½ cups clam juice
• ½ cup water
• 1 lemon, cut in half
• 1 orange, cut in half
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tsp dried thyme
• 1 tsp dried tarragon

Salmon:

• 4 (6-oz) fillets wild salmon, skinned
• 3 cups poaching liquid
• ¼ lb fresh peas
• 2 bulbs fennel
• ½ lb arugula
• ½ lb cherry tomatoes
• 3 Tbsp pine nuts
• 1 Tbsp fresh tarragon, chopped
• Juice of 1 lemon
• 4 Tbsp extra-virgin olive oil
• Salt and pepper

Active Time: 15 min

Total Time: 30 min

Directions:

1. Combine all poaching ingredients in a saucepan and simmer for 15 ­minutes. Strain and let cool.

2. Place salmon in a 3-quart saucepan and add just enough poaching liquid to cover it. Put lid on pan and lightly simmer until salmon is cooked to ­medium, 8 to 10 minutes. ­Remove salmon, reserving liquid, and let it cool.

3. Simmer fresh peas in reserved liquid for 3 to 5 minutes or until bright green. Strain peas; discard liquid.

4. Slice fennel and combine with arugula, tomatoes, pine nuts, tarragon, and peas. Dress with fresh lemon juice, olive oil, and salt and pepper to taste. Top greens with poached salmon. Serve.

Serves: 4 | Per serving: 510 calories, 19g carbs, 45g protein, 29g fat, 80mg cholesterol, 160mg sodium