Cold Poached Salmon with Fruit Salsa on a Bed of Fresh Greens

Ingredients:

For salmon:
6 skinless salmon filets, about 6oz. each
½ gallon of water
1 lemon, cut into wedges
2 tablespoons pickling spice
1 teaspoon salt

For Salsa:
1 mango, finely diced
½ pineapple, finely diced
½ papaya, finely diced
1 pint strawberries, finely sliced
1 orange, peeled and finely diced
2 kiwi, peeled and finely diced
½ cantaloupe, finely diced
2 pears, seeded and finely diced
1 each red, orange and yellow bell peppers, finely diced
1 tablespoon fresh chopped cilantro
½ red onion, finely diced
1 jalapeno pepper, seeded and minced
juice of 1 lemon
juice of 1 lime
¼ cup granulated sugar

Directions:

To make salmon: Put water, lemon wedges, pickling spice and salt in pot and bring to a boil. Turn down to a slow simmer. Place salmon in water. Let poach until firm approximately 10-12 minutes. Put salmon on plate uncovered in fridge to chill for about an hour.

To make salsa: Place all ingredients in bowl. Mix well. Place in fridge and chill for a 1 hour.

To serve: Place fresh greens of your choice on plate, add a salmon filet and top with fruit salsa.


Hot Poached Salmon with Fruit Salsa over Jasmine Rice

Ingredients:

For salmon:
6 skinless salmon filets, about 6oz. each
½ gallon of water
1 lemon, cut into wedges
2 tablespoons pickling spice
1 teaspoon salt

For Rice:
2 cups dry jasmine rice
2 tablespoons vegetable oil
2 cups water
pinch of salt to taste

For salsa:
1 mango, finely diced
½ pineapple, finely diced
½ papaya, finely diced
1 pint strawberries, finely sliced
1 orange, peeled and finely diced
2 kiwi, peeled and finely diced
½ cantaloupe, finely diced
2 pears, seeded and finely diced
1 each red, orange and yellow bell peppers, finely diced
1 tablespoon fresh chopped cilantro
½ red onion, finely diced
1 jalapeno pepper, seeded and minced
juice of 1 lemon
juice of 1 lime
¼ cup granulated sugar

Directions:

To make salmon: Put water, lemon wedges, pickling spice and salt in pot and bring to a boil. Turn down to a slow simmer. Place salmon in water. Let poach until firm approximately 10-12 minutes. Put salmon on plate uncovered in fridge to chill for about an hour.

To make salsa: Place all ingredients in bowl. Mix well. Place in fridge and chill for a 1 hour.

To make rice: Put water, salt, and oil in sauce pan. Bring to a boil. Add rice, do not stir. Cover and turn down heat. Let simmer until all the water is absorbed, approximately 15-20 minutes.

To serve: Portion rice on plate, add salmon filet over rice and top with fruit salsa.

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