Poached Salmon Salad with Goat Cheese and Tarragon Dressing – a.k.a. “I’m in Heaven” Salad

AmberMain, Soup, Salad, Sides0 Comments

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!

By the way, we heard it’s a myth that all alcohol cooks off with cooking but the amount left in this salmon salad is pretty small and my parents are OK with me cooking with wine this way. It’s a personal decision for every family, though, so if you choose to poach it with a different liquid, please let me know how it turns out! 🙂

If you make it, please send me a pic!

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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