Poached Salmon with Spinach Salad

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:06 PM PST

Story Updated: Mar 31, 2008 at 12:06 PM PST

Ingredients

Poached Salmon with Spinach Salad - 10/17/2005

4 6 oz. salmon filets 1 quart olive oil
2 bulbs fennel 1 lb. spinach leaves
7 oz. canola oil 1 oz. minced shallots
1/2 oz. minced garlic 2 oz. sherry
2 oz. apple cider vinegar Salt and pepper to taste

Directions

Slice fennel bulbs thinly and place in a large pot with olive oil. Season with salt and pepper. Heat to 175 degrees.

Season salmon with salt and pepper. Place filets in oil and cook for 8-10 minutes. Chef Thiessen recommends using a meat thermometer to make sure the internal temperature of the salmon has reached 130 degrees.

To make the wilted spinach salad, heat canola oil in a saute pan over low heat. Add minced shallots and garlic and cook until they become soft. Add sherry and apple cider vinegar. Season with salt and pepper.

Bring to a boil, then pour over the spinach leaves. Toss well and serve with poached salmon. Serves 4.

Recipe from Dan Thiessen, Salty's

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