Light and healthy summer eating starts with this cool poached salmon salad for lunch or supper. It is so easy to make, looks impressive and tastes like you have been in the kitchen all day! Swap out shrimp or scallops for the salmon.
1 1/2 pounds salmon fillet
4 lemon slices
1 whole bay leaf
1 tablespoon extra-virgin olive oil
6 tablespoons mayonnaise
2 tablespoons honey mustard
3 tablespoons sweet pickle juice
1 tablespoon grated fresh ginger
1 teaspoon salt or to taste
¼ teaspoon sweet paprika
Grinding black pepper
2 hard boiled eggs, peeled and sliced into rounds
8 whole fresh lettuce leaves
Fill a 12-inch saute pan with water and bring to a boil; lower the heat to simmer and add the salmon fillet, lemon slices, and bay leaf. Make sure the salmon is submerged under the water and let it simmer until the color goes from red to light pink. With a slotted spatula, remove the salmon to a dish and let cool.
When cool, remove the back skin with a knife and cut the salmon into small chunks. Set aside.
In a bowl, whisk together the oil, mayonnaise, mustard, pickle juice, ginger and salt. Set aside.
Line each of 4 salad plates with 2 lettuce leaves. Divide and top the leaves with the salmon and the egg slices. Drizzle the dressing over the top of each plate. Sprinkle the tops with the paprika and give each salad a grinding of black pepper. Serves 4.