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  • 2 - 4
  • 35m

Poached Salmon Tossed with Zesty Ceviche Salad

Serve the salmon salad in a wide shallow bowl with nachos and lime wedges.

Instructions:
  • In a small skillet, sauté the shallots in 1 tablespoon of olive oil for 5 minutes.
  • If they are sliced thin, it won’t take long until they turn soft and then slightly crispy.
  • Turn off the heat and scrape the shallots into a large bowl.
  • Add in the capers, tomatoes, and the chopped cilantro. Set aside.
  • In a skillet large enough to hold the salmon add in the cilantro stems and salt and about 5 cups of water and bring to a boil.
  • Reduce the heat to a simmer and cover with a tight lid. Cook the liquid for 4 minutes.
  • Remove the lid and carefully lower in the salmon.
  • If the fish is not completely submerged add more water.
  • When the water comes back to a simmer, cook the salmon for about 10 minutes or until the salmon turns opaque.
  • Turn off the heat and carefully remove the salmon from the liquid.
  • I like to use a wide metal spatula.
  • Let the salmon rest on a plate so any excess liquid will drain away.
  • Flake the salmon with a fork. Don’t over flake, you want nice chunks.
  • Transfer the salmon to the large bowl with the shallots.
  • Squeeze the lime over the salmon and then add the salt and pepper.
  • Carefully toss everything until it is well combined.
  • Correct with salt.
  • If you like it spicy, include a few shakes of Tabasco!
  • Serve the salmon salad in a wide shallow bowl with nachos and lime wedges.
Ingredients:
  • For the Ceviche:
  • 2 shallots, peeled, ends removed, and finely sliced
  • 1 tablespoon olive oil
  • 2 heaping tablespoons capers
  • 20 small cherry tomatoes, halved or quartered
  • 1 cup cilantro leaves, finely chopped
  • 2 limes, 1 squeezed for juice and the other cut into thin wedges
  • ¼ teaspoon salt, plus more to taste
  • a few turns of a peppermill
  • a few shakes of Tabasco sauce if you like it spicy
  • Nachos
  • For the Salmon:
  • Cilantro stems from the cilantro leaves
  • ¼ teaspoon salt
  • 1 salmon filet, about 1 pound, bones removed and skin on, make sure it is well rinsed
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