Poached Salmon On Corn, Tomato And Arugula Salad

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 20 ounces salmon fillets, portioned
• 1/2 teaspoon kosher salt
• 3 cups water
• 1/2 cup wine
• 2 teaspoons minced garlic cloves
• 1/2 diced onion
• 1/4 cup carrot
• 2 bay leaves
• 1 teaspoon peppercorn
• 2 tablespoons kosher salt
• 1/2 teaspoon red chili pepper flakes
• 1/4 cup lemon juice
• 1 lemon, zest of
• 2 ears fresh corn
• 2 teaspoons olive oil
• salt & pepper
• 1 pint cherry tomatoes, halved
• 1 -2 bunch baby arugula
• 2 tablespoons red onion strips
• 3 tablespoons wine vinaigrette
• 1/3 cup olive oil
• 2 teaspoons shallots

Recipe

• 1 for the salmon:.
• 2 divide salmon into 4 pieces.
• 3 season the salmon with the kosher salt and set aside.
• 4 place the next 11 ingredients (thru the lemon) in a stainless or other non-reactive pan and bring to boil. (the carrots are better grated, but i couldn't get the ingredients to list it).
• 5 turn to low and let simmer, covered for 20 minutes.
• 6 strain off the solids, put the liquid in a 9" skillet, bring to boil and place salmon fillets into the liquid (add more water to cover if needed).
• 7 poach for 10-15 minutes until just done.
• 8 chill.
• 9 for the salad:.
• 10 shuck the corn, rub with olive oil and season with salt & pepper.
• 11 grill over a hot grill, turning frequently to char lightly on all sides.
• 12 let cool and cut the corn off the cob.
• 13 mix the corn with the tomatoes (cut in half), argula and onions
• 14 for the dressing:.
• 15 finely chop the shallots.
• 16 whisk together the final 3 ingredients. (please mince shallots finely).
• 17 toss with the salad.
• 18 divide between 4 plates, place poached salmon on top and finish with basil aioli (different recipe).