Poached Salmon Salad

• Salmon
• 3 cups low-sodium vegetable broth
• 1 small onion, halved
• 3 cloves garlic, sliced
• 10 whole pepperscorns
• 1/2 teaspoon red pepper flakes
• 1 1/4 pounds salmon fillets, thawed if frozen
• 1/8 teaspoon salt
• Dressing and Salad
• 1/4 cup orange juice
• 2 tablespoons red wine vinegar
• 2 teaspoons spicy brown mustard
• 3/4 teaspoon salt
• 1/2 teaspoon hot sauce
• 2 tablespoons olive oil
• 12 ounces fresh kale leaves (8 packed cups) tough stems removed, chopped
• 1 1/2 cups seedless red grapes, halved if large
• 1/4 cup roasted, salted sunflower seeds

1. Salmon
2. 1. Combine broth, onion, garlic, peppercorns and red pepper flakes in a straight-sided saute pan. Cover and bring to a boil, then reduce heat to medium. Simmer 5 minutes. Season salmon with salt and add to pan. Cover and cook at very low simmer for 5 minutes. Remove fish to a plate with a large spatula and refrigerate at least an hour.
3. Dressing and Salad
4. 2. In a small bowl, whisk together orange juice, vinegar, mustard, 1/2 tsp of the salt and the hot sauce. While whisking, add olive oil in a thin stream.
5. 3. Combine kale, grapes and sunflower seeds in large bowl. Remove salmon skin. Flake salmon into bite-size pieces and add to bowl. Pour dressing over salad and season with remaining 1/4 tsp salt. Gently toss to combine.
6. Make Ahead Tip
7. Poach salmon the night before and refrigerate, tightly wrapped in plastic, until serving.

salmon, lowsodium, onion, garlic, pepperscorns, red pepper, salmon, salt, dressing, orange juice, red wine vinegar, brown mustard, salt, hot sauce, olive oil, fresh kale leaves, red grapes, sunflower seeds

Taken from www.epicurious.com/recipes/member/views/poached-salmon-salad-52850451 (may not work)