Deborah Heart and Lung
Chef Staib showed how to combine several super foods to make an elegant, easy dinner. Poaching fish is a great way to prepare it without adding fat. The salmon is served atop a delicious spinach salad and topped with more colorful super foods, an avocado corn relish. Despite the beautiful presentation and creativity of this meal, it is very fast to cook and would impress any weekday guests but be just as welcome on a dinner party.
For more information please visit: http://www.deborah.org/ and http://www.staib.com/
Poached Salmon over Spinach Salad with Avocado Corn Relish
A Recipe by Chef Walter Staib
Serves 6
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons Marukan Rice vinegar
Freshly ground black pepper
8 2 ounce Salmon fillets, bones and skin removed
½ cup dry white wine
¾ cup water
Freshly ground pepper, to taste
1 12-ounce bag baby spinach
Avocado corn relish, recipe follows
Make salad dressing by putting mustard in a small bowl. While whisking, add Marukan rice vinegar. Whisk vigorously while streaming in olive oil to create an emulsion. Season with pepper and red pepper flakes.
Put the wine and water in a sauté pan, and bring to a simmer on medium heat.
Place salmon fillets in the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired doneness. Do not overcook. Season with freshly ground pepper.
While fish is cooking toss spinach in dressing and place in a large bowl.
To serve, place spinach on plate and top with salmon and with avocado corn relish.
Avocado Corn Relish
A Recipe by Chef Walter Staib
Serves 6
2 ears (about 1 cup) fresh corn
2 avocadoes, cored and chopped
1 medium red bell pepper, finely chopped
½ medium red onion, finely chopped
2 large Jersey tomatoes, cored and finely chopped
2 tablespoons rice wine vinegar
1 Tablespoon garlic, minced
1 medium green onion, finely chopped (about 1 tablespoon)
Red pepper flakes, to taste
Ground black pepper, to taste
Bring a large saucepan of water to a boil over high heat. Or preheat a grill to medium heat. Grill the corn until just cooked or boil it for 5 to 7 minutes, until tender. Do not overcook.
