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.
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.