Poached Salmon On Corn, Tomato And Arugula Salad

  1. For the Salmon:
  2. Divide salmon into 4 pieces.
  3. season the salmon with the kosher salt and set aside.
  4. Place the next 11 ingredients (thru the lemon) in a stainless or other non-reactive pan and bring to boil. (the carrots are better grated, but I couldn't get the ingredients to list it).
  5. Turn to low and let simmer, covered for 20 minutes.
  6. Strain off the solids, put the liquid in a 9" skillet, bring to boil and place salmon fillets into the liquid (add more water to cover if needed).
  7. poach for 10-15 minutes until just done.
  8. Chill.
  9. For the salad:
  10. shuck the corn, rub with olive oil and season with salt & pepper.
  11. grill over a hot grill, turning frequently to char lightly on all sides.
  12. let cool and cut the corn off the cob.
  13. mix the corn with the tomatoes (cut in half), argula and onions
  14. For the dressing:
  15. finely chop the shallots.
  16. whisk together the final 3 ingredients. (please mince shallots finely).
  17. toss with the salad.
  18. Divide between 4 plates, place poached salmon on top and finish with Basil Aioli (different recipe).

salmon, kosher salt, water, white wine, garlic, onion, carrot, bay leaves, peppercorn, kosher salt, red chili pepper, lemon juice, lemon, corn, olive oil, salt, cherry tomatoes, baby arugula, red onion, white wine vinaigrette, olive oil, shallots

Taken from www.food.com/recipe/poached-salmon-on-corn-tomato-and-arugula-salad-310782 (may not work)

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