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Poached salmon salad with pomegranate + Balsamumm bianco dressing
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Poached salmon salad with pomegranate + Balsamumm bianco dressing
Here is a simple and healthy recipe filled with flavours and textures. You will enjoy the crisp of the Grenada and chia seeds, the peppery arugula, the zesty ginger and the sweetness of our new white balsamic vinegar reduction, Balsamumm Bianco. Whether you serve it as a meal or side, your guests will be delighted!
Poached salmon salad with pomegranate + Balsamumm bianco dressing
| Prep time: 15 minutes |
|---|
| Cooking time: 7 to 10 minutes |
| Servings or yield: Appetizer or side for 6 to 8 or meal for 4 people |
| Difficulty level: Easy |
| For poached salmon |
|---|
| 1 salmon fillet 1.5L |
| 2 cloves of garlic, crushed |
| ½ lemon |
| 1 large piece of ginger cut into 2 |
| 1 bay leaf |
| 2 sprigs of thyme |
| For salad |
| 1 small red onion, finely minced |
| 2 cups cilantro leaves |
| 300g arugula leaves, chopped |
| 2 cups of pomegranate seed |
| 1/3 cup of chia seeds |
| 2 ½ tbsp. fresh ginger, minced |
| For dressing |
| 1 tbsp Balsamumm Bianco |
| 2 tablespoons rice vinegar |
| 1/4 cup of olive oil |
| Salt and pepper to taste |
Preparation
Cut salmon filet into 4 portions to facilitate cooking. To poach the salmon, in a large saucepan, add garlic, thyme, bay leaf, ginger and cover with water.
Add salmon and cooked on high heat and bring to a boil. As soon as the water boils, reduce heat to medium-low and simmer 7 to 10 minutes or until the fish is done. Once the fish is cooked, drain and set aside.
For the salad, chop arugula and place in a large bowl with pomegranate and minced onion. Add cilantro leaves, ginger, and chia seeds.
For the dressing, in a small bowl, whisk all ingredients together to emulsify.
Shred salmon into small pieces and add it to the salad.
Add the dressing and gently toss.
Divide among serving plates and serve immediately!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Cut salmon filet into 4 portions to facilitate cooking.
2 - To poach the salmon, in a large saucepan, add garlic, thyme, bay leaf, ginger and cover with water.
3 - Add salmon and cooked on high heat and bring to a boil. As soon as the water boils, reduce heat to medium-low and simmer 7 to 10 minutes or until the fish is done.
4 - Once the fish is cooked, drain.
5 - For the salad, chop Arugula and place in a large bowl with pomegranate and minced onion.
6 - Add cilantro leaves, ginger, and chia seeds.
7 - For the dressing, in a small bowl, whisk all ingredients together to emulsify.
8 - Shred salmon into small pieces and add it to the salad.
9 - Add the dressing and gently toss. Divide among serving plates and serve immediately!
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