Poached Salmon Salad
|Salmon steak||1 Pound (About 2 Medium, Each About 1 Inch Thick)|
|Dry white wine/Chicken broth||1⁄4 Cup (4 tbs)|
|Shredded lettuce||4 Cup (64 tbs)|
|Croutons||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Red onion||1⁄2 Small, sliced and separated into rings|
|Dijon vinaigrette||1⁄2 Cup (8 tbs)|
1. Pat salmon steaks dry. Arrange fish, thickest parts to outside edges, in square dish, 8 x 8 x 2 inches; sprinkle with salt. Pour wine over fish.
2. Cover tightly and microwave on high 6 to 8 minutes or until fish flakes easily with fork. Let stand covered 3 minutes; drain. Remove skin and bones; break salmon into 1-inch pieces.
3. Mix remaining ingredients except Dijon Vinaigrette in large salad bowl; top with salmon. Drizzle vinaigrette over salad.