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!
Poached Salmon Salad with Goat Cheese and Tarragon Herb Dressing (a.k.a. I’m-in-Heaven Salad)
- 4 (6-ounce/170 g salmon fillets about 1-inch/2.5 cm thick
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- About 2 cups/475 ml dry white wine
- 1/4 cup/60 ml Champagne vinegar
- 11/2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup/120 ml grapeseed oil
- 2 tablespoons minced fresh chives
- 2 tablespoons minced fresh tarragon
- 2 5-ounce/140 g packages mixed baby greens
- 1/2 red onion sliced thinly with a mandoline
- 3 to 4 ounces/85 to 115 g goat cheese crumbled (optional)
- Chives for garnish optional
- Zucchini for serving optional; see directions
Prepare the salmon: Place the salmon in a 10-inch/25.5 cm skillet. The salmon should fit tightly in the pan. This way it doesn’t require as much wine to cover the fillets. Season the salmon with salt and pepper. Add enough wine to the skillet to cover the fillets. If the wine doesn’t completely cover the fish, add water to make up the difference.
Cover and simmer over medium-low heat until the salmon is cooked, about 7 minutes. Using a spatula, transfer the salmon to a plate and refrigerate until chilled.
Prepare the dressing: In a bowl, stir together the vinegar, mustard, salt, and pepper. Add grapeseed oil in a steady stream while whisking until the dressing is well blended. Stir in the herbs.
Assemble the salad: In a bowl, combine the mixed greens and red onion. Break the salmon into big bite-size chunks, add the dressing, and toss to coat. Top with goat cheese and chives, if using, and serve immediately.
I love serving this salad in zucchini rings. To do this, use a mandoline to thinly slice a zucchini lengthwise into ribbons. Take two long ribbons and overlap the ends, creating a ring. If the ribbons don’t stick, dabbing a little water on the ends will help. Place the circle on a plate, fill it with salad, top with goat cheese, and sprinkle with chives.