Poached Salmon with Peas and Onions and Green Salad
Active Time: 35 minutes / Cook Time: 15 minutes / Total Time: 40 minutes
Makes 2 servings, with leftover salad for lunch
- 2-6 oz. boneless, skinless center cut salmon fillets
- 1 bay leaf
- 2 sprigs fresh thyme
- ¼ teaspoon black peppercorns
- 1 teaspoon fine sea salt
- 2 teaspoons ghee
- ¼ cup chopped onion
- 1 cup frozen peas
- 6 cups mixed greens
- 1 cup halved grape or cherry tomatoes
- 1 small cucumber, peeled, quartered, and sliced into 1/4” pieces
- ½ cup walnuts, pecans, sunflower seeds OR a mixture
- 2 tablespoons goat cheese OR feta
- ¼ cup white wine vinegar
- pinch each fine sea salt and ground black pepper
- ½ cup extra virgin olive oil
- Fill a medium skillet with water up to 1” away from the top. Add the bay leaf, thyme sprigs, peppercorns, and 1 teaspoon salt and bring to a simmer over medium-high heat.
- While the water comes to a simmer, heat the ghee in a small skillet or saucepan over medium-low heat. Add the chopped onion and cook, stirring often, until onion becomes translucent, about 6-8 minutes. Watch carefully and do not let the onion take on any color.
- While the onions cook, in a medium bowl toss 2 cups of the greens with ½ cup tomatoes, about 1/3 of the cucumber, and 2 tablespoons nuts.
- When the water comes to a simmer, add the salmon skinned side down. Return to a simmer and then reduce the heat to maintain a very gentle simmer. Cover and cook until the salmon is opaque throughout, about 5 minutes. Use a wide slotted spatula to remove the salmon from the poaching liquid.
- While the salmon poaches, add the peas and ¼ cup water to the onions. Cook, stirring occasionally, until the peas are hot and the water has evaporated, about 4 minutes.
- Add vinegar, pinch each salt and pepper, and olive oil to a glass jar with a lid or to a small bowl. Shake or whisk until emulsified. Add 2 tablespoons to the salad and toss to coat.
- Serve 1 fillet and half of the peas and salad per person for dinner.
- To make the salads for lunch: divide remaining greens, tomatoes, cucumbers, and nuts between two airtight containers. Top with 1 tablespoon each cheese. Package dressing separately so that the greens do not get soggy.