“I’m in Heaven Salad” on Q13 FOX News

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This salad is AMAZING, you must try it! The wine used to cook the salmon gives it great flavor and don’t worry you won’t get drunk 🙂 I’ll be making a step-by-step video for this recipe at home, and that will be posted soon!

Thank you Bill Wixey and the Q13 FOX News team!

xoxo
-Amber

Poached Salmon Salad with Goat Cheese and Tarragon Dressing - a.k.a. "I'm in Heaven" Salad
I named this salad "I'm in Heaven Salad" when I was 4 years old because it is SO DELICIOUS! It looks and tastes amazing, and is fancy enough for a special occasion, but it's simple to make!
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Poached Salmon
  1. 6 filets of 4-oz Salmon, about 1-inch thick
  2. 2 teaspoon Salt
  3. 1 teaspoon Pepper
  4. Approx. 2 cups Dry white wine
Dressing
  1. ¼ cup Champagne vinegar
  2. ½ tablespoon Dijon mustard
  3. 2 teaspoon Salt
  4. ½ teaspoon Pepper
  5. ½ cup Grapeseed oil
  6. 1 ounce (or 1 0.75 package) fresh chives, minced
  7. 2 tablespoons fresh tarragon, minced
To Assemble
  1. 6 cups Mixed greens
  2. 1/3 Red onion thinly sliced
  3. (optional) Goat cheese, crumbled
To poach the salmon
  1. Place salmon in a heavy skillet. Season salmon with salt and pepper. Add wine to skillet so it barely covers the fillets.
  2. Cover and simmer salmon over midium-low heat until salmon is cooked, about 7 minutes. Using a spatula, transfer the salmon to plate and refrigerate until chilled.
To make vinaigrette
  1. In a bowl, stir together vinegar, mustard, salt and pepper. Add grapeseed oil in a steady stream while whisking until dressing is well blended.
  2. Stir in herbs.
To assemble
  1. In a bowl, combine mixed greens and red onions. Break salmon into big bite-sized chunks, add vinaigrette, and toss to coat.
  2. Serve immediately topped with goat cheese.
Cook With Amber http://www.cookwithamber.com/

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