| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce03 | 2 | servings | ||
INGREDIENTS
| 1 | tb | Chopped celery |
| 1 | tb | Chopped carrots |
| 2 | tb | Rough-chopped onions |
| 2 | c | Water |
| 1 | c | White wine |
| 1 | Bay leaf | |
| 1 1/2 | ts | Salt |
| 1 | Lemon; cut in half | |
| 2 | Sprigs Parsley | |
| 5 | Black peppercorns | |
| 9 | oz | Center-cut salmon fillet |
| (cut into 6 equally-sized rectangles) | ||
| 4 | c | Baby spinach; cleaned |
| === MARINADE === | ||
| 1 | tb | Lemon juice |
| 1 | ts | Chopped lemon zest |
| 2 | tb | Chopped fresh dill |
| 2 | tb | Chopped fresh parsley |
| 1/2 | c | Olive oil |
| 1 1/2 | ts | Chopped shallots |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a shallow skillet place celery, carrots, onions, wine, water, bay leaf, salt, lemon, parsley, and peppercorns. Bring to a boil, reduce the heat, and carefully place the salmon pieces into the simmering liquid, cover and simmer for 4 minutes. Meanwhile make the marinade. In a bowl mix together lemon juice, zest, dill, parsley, olive oil, shallots, salt and pepper. Pour the marinade into a non-reactive pan or container with a flat bottom and just enough space to lay the cooked salmon. Now remove the salmon from the skillet and place it into the marinade. Let cool for 1 hour. Toss the spinach in a little of the marinade and season with the salt and pepper, and divide between two serving plates. Using a slotted spatula (to remove any excess marinade) place salmon atop the spinach. This recipe yields 2 salads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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