Text 32097, 87 rader
Skriven 2009-12-11 08:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: hearty 499
==================
 RH> He forgot the dill pickle spear in these.  I've also seen recipes/made
 RH> it with a tomato based sauce; they're good either way.

I've had satisfactory rouladen with and without pickles.
Sometimes the without have had pickle juice in the sauce.

Pickles are about the only setting in which I tolerate
dill - salmon with green fronds doesn't do it for me.

Tomato sauce? That's just not echt.

Poached Salmon-Avocado Salad
cat: salad, main
servings: 4

For the vinaigrette
1/4 c water, plus more as needed
3/4 c white vinegar
1/4 c minced onion
1/4 c diced cucumber
10 to 12 cloves garlic, crushed
1 ts kosher salt, or to taste
1 ts freshly ground black pepper
4 ts sugar
2 Tb minced fresh parsley
2 ts minced fresh basil
1 ts dried oregano
1 ts celery seeds
1 ts dill weed
2 ts minced lemon zest
1/3 c minced red and/or green bell pepper
1 Tb Dijon-style mustard
1 c olive oil
2 c vegetable oil
For the poached salmon
4 salmon steaks (6-8 oz ea)
1/2 c white wine
1 stalk celery
2 sprigs fresh dill
2 sm carrots
1 Tb peppercorns
1 ts salt, or to taste
For the salad
2 c torn romaine lettuce
2 c torn iceberg lettuce
2 c torn spinach leaves
2 avocados, preferably Haas, halved,
- pitted, peeled and sliced or diced
Parsley to taste
1 lemon, thinly sliced
Hard-cooked eggs (optional)

For the vinaigrette: In a processor or blender,
combine everything except the oils and process
until thoroughly combined, about 2 min. While
the processor is running, slowly add the olive
and vegetable oils in a steady stream until
thoroughly combined. If the vinaigrette is too
thick, add additional water, 1 Tb at a time,
until desired consistency is reached. (You
should have about 6 c.)

For the salmon: Place the fish in a large, wide
saucepan or stockpot and add the wine and
enough water to just barely cover. Add the
celery, dill, carrots, peppercorns and salt.
Bring the liquid to a gentle boil. Reduce the
heat to medium-low and simmer until cooked
through, about 15 min. Remove from the heat and
cool for about 15 min. Drain all but about 1/4 c
of the poaching liquid, cover, and refrigerate
for 2 hours or up to 24 hours.

For the salad: Divide the lettuces and spinach
evenly among 4 individual plates. Arrange half
of the avocado slices over the lettuce and top
each plate with a chilled salmon steak and
additional avocado slices. Shake or whisk the
dressing to recombine and drizzle 1/2 c over
the salad. Garnish with parsley, lemon slices,
and hard-cooked eggs, if using. Serve immediately.
Refrigerate the remaining vinaigrette for another use.
Marcy Goldman, Washington Post, March 15, 2000

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