Serve Seafood for Lent

What better time of the year to enjoy seafood than during Lent? Seafood is quick and easy to serve. The following recipe combines poached salmon with a tasty radish vinaigrette.

• Photos

POACHED SALMONWITH RADISH VINAIGRETTE

(DaPietro's restaurant in Westport, Conn.)

1/2 cup olive oil

1/2 cup balsamic vinegar

1/4 cup dry sherry

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 cup dry white wine

8 salmon fillets (4 ounces each)

6 ounces mesclun greens

2 1/2 cups trimmed radishes, cut in wedges (10 ounces)

In a bowl, whisk together olive oil, vinegar, sherry, 1 teaspoon of the salt and 1/4 teaspoon of the black pepper; set aside.

In a skillet, bring to boil 1 quart water, the white wine and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

In two batches, place salmon fillets in boiling water-wine mixture. Cover, simmer until cooked, about 5 minutes. Using slotted spatula, remove fillets to a plate; set aside. Arrange salad greens on serving plates, dividing evenly.

In a bowl, toss together radishes and the reserved olive oil mixture; spoon over salmon and salad greens, dividing evenly. Serve immediately. Makes 8 servings.

Nutrition facts per serving: 302 calories, 23 grams protein, 3 grams carbohydrates, 21 grams fat, 372 milligrams sodium.