Spinach salad with poached salmon and vodka-dill dressing
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This salad features tender salmon poached in a flavourful broth and topped with a creamy vodka-dill dressing. It makes a beautiful brunch dish or light dinner.
Ingredients
Peppercorn
1 tbsp(s)
Bay leaf
1 leaf/leaves
Fresh dill
1 tsp(s), 1 sprig, fresh
Lemon
1 medium, thinly sliced
Onion
1 medium, thinly sliced
Kosher salt
2 tsp(s)
Uncooked farmed skinless salmon fillet
1 fillet(s), cut into 4, 4 oz pieces
Plain lowfat Greek yogurt
¾ cup(s)
Fresh dill
2 tbsp(s)
Shallots
1½ tbsp(s)
Vodka
½ fl oz, lemon flavoured
Kosher salt
½ tsp(s)
Fresh spinach
4 cup(s), use baby spinach
English cucumber
2 cup(s), thinly sliced
Instructions
1
Combine all salmon poaching ingredients (except salmon!) in a large shallow pan. Fill with enough water to cover salmon, bring to a boil and simmer for 10 minutes for flavors to combine. Add salmon to boiling broth, lower to a simmer, cover, and cook for ~7-8 minutes or until salmon filets are semi-firm and cooked through. Let cool.
2
As salmon poaches, whisk together yogurt, shallot, dill, vodka, and salt. Arrange spinach and cucumbers across 4 plates. Top each salad with one salmon filet, drizzle with some poaching liquid, and top with vodka-dill sauce.
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