Poached Salmon with Asparagus, Herbs, and Baby Greens

• 1 skin-on wild Alaskan salmon fillet (about 1 1/2 pounds and 1 inch thick)
• 1/2 teaspoon finely grated lemon zest, plus 1/3 cup plus 2 tablespoons fresh lemon juice (from about 4 lemons)
• Coarse salt
• 1 bunch medium-thick asparagus (about 1 pound), tough ends trimmed
• 1 shallot, thinly sliced into half moons
• 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
• 2 teaspoons champagne vinegar
• 1/4 cup extra-virgin olive oil
• 4 cups mixed baby greens, such as spinach and tatsoi
• 1/4 cup mixed fresh herb leaves, such as mint, basil, and tarragon
• 12 radishes, trimmed and halved
• 4 hard-cooked eggs (page 61), peeled and halved lengthwise

1. Fill a saucepan wide enough to hold salmon with 2 to 3 inches cold water.
2. Stir in 1/3 cup lemon juice and 2 teaspoons salt.
3. Bring to a boil; reduce heat to a simmer and gently place salmon in pan, skin side down.
4. Reduce heat and cook at a bare simmer until salmon is just opaque throughout, 10 to 12 minutes.
5. Transfer to a plate.
6. Cover loosely with a piece of parchment paper to prevent surface from drying, and let cool 20 to 30 minutes.
7. Once cool, salmon can be refrigerated, covered tightly with plastic wrap, for up to 2 days.
8. Bring a pot of water to a boil and prepare an ice-water bath.
9. Blanch asparagus until crisp-tender and color brightens, 45 to 60 seconds.
10. With a slotted spoon, immediately transfer asparagus to ice-water bath to stop the cooking; once cool, drain and pat dry with paper towels.
11. Combine shallot, lemon and orange zests, 2 tablespoons lemon juice, the orange juice, vinegar, and 1/4 teaspoon salt in a small bowl.
12. Gradually whisk in the olive oil until emulsified.
13. Assemble asparagus, greens, herbs, radishes, and eggs on a platter.
14. Break salmon into large pieces, arrange on top, and drizzle with vinaigrette.
15. Serve immediately.
16. (Per Serving)
17. Calories: 480
18. Saturated Fat: 5.3g
19. Unsaturated Fat: 22.7g
20. Cholesterol: 306mg
21. Carbohydrates: 7.9g
22. Protein: 42.2g
23. Sodium: 303mg
24. Fiber: 3g

skin, lemon zest, salt, shallot, orange juice, champagne vinegar, extravirgin olive oil, mixed baby greens, herb leaves, radishes, eggs

Taken from www.epicurious.com/recipes/food/views/poached-salmon-with-asparagus-herbs-and-baby-greens-394178 (may not work)