Poached Salmon Salad With Lettuce And Asparagus
|Asparagus stalks||24 Large, peeled|
|Fresh lemon juice||1⁄4 Cup (4 tbs) (Preferably Meyer Lemon, Plus Four 3-By-1-Inch Strips Of Zest)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Shallot||1 Medium, minced|
|Finely chopped fresh tarragon||1 Tablespoon (Very Finely Chopped)|
|Dijon mustard||1 Teaspoon|
|Freshly ground black pepper||1|
|Center cut skinless salmon fillets||24 Ounce (4 Fillets, 6 Ounces Each)|
|Boston lettuce/Miner's lettuce||1⁄2 Pound, torn into bite-size pieces|
1. Bring a large, deep skillet of salted water to a boil over high heat. Add the asparagus stalks and cook until they are tender, about 4 minutes. Using tongs, transfer the cooked asparagus to a platter; reserve the water in the skillet.
2. In a small bowl, whisk the lemon juice with the olive oil. shallot, tarragon and Dijon mustard. Season the vinaigrette with salt and black pepper.
3. Season the salmon fillets with salt and black pepper. Make four long cuts in each strip of lemon zest to make a fan. Place a lemon zest fan on each salmon fillet; place each fillet in a small resealable freezer-safe plastic bag and seal, pressing out the air. Bring the water in the skillet to a simmer. Add the salmon in the bags and poach at a gentle simmer until just cooked through, about 10 minutes.
4. Meanwhile, in a large bowl, toss the lettuce with half of the vinaigrette. Spread the lettuce on plates, top with the asparagus and drizzle with more of the vinaigrette. Remove the salmon from the bags and arrange over the asparagus; discard the zest. Drizzle the salmon with the remaining vinaigrette and serve right away.