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Categories:
white wine water salt parsley sprigs dill bay leaves lemon salmon sugar snap peas torn romaine lettuce trimmed watercress radishes cucumber dressing
Viewed: 102 - Published at: 2 years agoIngredients
- 1 1/2 cups dry white wine
- 1/2 cup water
- 1/4 teaspoon salt
- 4 parsley sprigs
- 4 dill sprigs
- 2 bay leaves
- 1 lemon, sliced
- 6 (6-ounce) salmon fillets
- 1 1/2 cups sugar snap peas, trimmed
- 1 2 cups torn romaine lettuce
- 1 1/2 cups trimmed watercress
- 2/3 cup sliced radishes
- Cucumber Dressing
Method
- Combine first 7 ingredients in a 10-inch skillet. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add salmon, leave uncovered, and simmer 17 minutes or until fish flakes easily when tested with a fork. Remove fish from pan with a slotted spoon. (Salmon may be chilled, if desired.)
- Arrange peas in a vegetable steamer. Steam, covered, 3 minutes or until peas are crisp-tender. Drain and plunge peas into ice water; drain. Set aside.
- Arrange 2 cups lettuce, 1/4 cup watercress, 1/4 cup peas, and about 2 tablespoons radishes on individual serving plates; top with salmon. Spoon about 3 tablespoons Cucumber Dressing evenly over each serving.
