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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This is a versatile recipe in which you can substitute just about any sturdy fish-swordfish, halibut, etc. You can also substitute rare roast beef or deli chicken, probably reducing the amount of lemon juice. I got this recipe in Cincinnati in one of my SIL's cookbooks but I'm not sure which one. Ingredients:
12 ounces salmon fillets |
1/2 cup water |
1/2 cup chablis |
salt |
3 tablespoons lemon juice |
black pepper |
1 cup seasoned croutons |
1 head romaine lettuce, washed and cut into bite-size pieces |
1 cup caesar salad dressing |
4 tablespoons parmesan cheese, grated (freshly grated is suggested) |
Directions:
1. Combine water, Chablis, salt and pepper, and lemon juice in a large skillet. Bring to a boil, reduce heat, and poach salmon in this liquid for 10-12 minutes. Remove from liquid and cool. (Reserved liquid may be frozen for later use.) When salmon is cooled, flake.
2. Toss the salmon, croutons, and romaine withe the Caesar dressing.
3. Garnish salads with Parmesan.
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