Shoftim Recipe – Poached Salmon with Asian Pear, Oranges, and Cilantro-Shallot Vinaigrette

Jessica Fishman Levinson

Prep Time: 15 mins

Cook Time: 8 mins

Total Time: 23 mins

Recipe Type: Main

Serves: 4

Ingredients

For Poaching:

1 lemon, thinly sliced
Freshly ground black pepper
4 skinless salmon fillets (1 pound total)
For Cilantro-Shallot Vinaigrette:

¾ cup olive oil
⅔ cup red wine vinegar
Handful chopped cilantro
1 small shallot, minced
½ teaspoon cumin
¼ teaspoon coriander
Kosher salt and freshly ground pepper, to taste
For Salad:

Baby spinach or baby spinach-arugula mix
1 naval orange, divided into sections
1 small or ½ large Asian pear, thinly sliced in half moons
1 small or ½ large red onion, thinly sliced in half moons
¼ cup shelled pistachios
Instructions

Poach salmon:

In a medium pot, combine water, lemon slices and pepper; bring to a simmer over medium-high, then reduce heat to a low simmer.
Add salmon (water should just cover fish), cover, and cook until opaque throughout, 5 to 8 minutes. With a wide, slotted spatula, transfer salmon to a plate.
To serve:

In a medium bowl, whisk the olive oil, vinegar, cilantro, shallot, cumin, coriander, and salt and pepper. Season more or less to taste.
Divide spinach (or spinach-arugula mix), orange slices, pear slices, red onion, and pistachios among 4 plates. Top with salmon and drizzle with cilantro-sherry vinaigrette.
– See more at: http://www.nutritioulicious.com/2012/10/poached-salmon-revisited-recipe/#sthash.yIEOjv6c.dpuf

Jessica Fishman Levinson

Jessica Fishman Levinson, MS, RDN, CDN is a registered and New York State-certified dietitian-nutritionist and the founder of Nutritioulicious, a nutrition consulting business in the New York area. Jessica provides her services, including recipe development and analysis, healthy kitchen makeovers, and cooking lessons, to individual and corporate clients. She also consults for food and beverage companies including The Coca-Cola Company, Daisy Brand Cottage Cheese, Fresh Express, Frito Lay, Centrum, Avocados from Mexico, Cabot Cheese, and the Corn Refiners Association. Jessica has extensive experience as a recipe developer, writer, editor, and speaker. She is the co-author of We Can Cook: Introduce Your Child to the Joy of Cooking with 75 Simple Recipes and Activities (Barron’s, August 2011), a cookbook for children ages 3 to 6. Jessica maintains a popular nutrition blog and has been featured as a nutrition expert for various television, radio, web, and print outlets. See more at: http://www.nutritioulicious.com/about/#sthash.QTGEjsJx.dpuf