- 2 cups water
- 2 tablespoons Old Bay seasoning
- 6-8 fresh thyme sprigs
- 2 bay leaves
- 1 lemon, sliced
- 6 (6-ounce) salmon fillets
- 3 cups lettuce, any kind
- 1 cup sugar snap peas
- 1 cup carrots, shredded or chopped
- 2 celery stalks, chopped
- 1/2 red bell pepper, thinly sliced or chopped
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1 garlic clove, grated
- 1/3 cup olive oil
- 8-10 fresh basil leaves, torn
- Salt and Pepper, to taste
Combine first 6 ingredients Dutch oven, soup pot or large skillet through salmon. Bring to a boil; cover, reduce heat, and simmer 8-10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan, discarding poaching liquid and ingredients. Chill salmon, if desired.
In a large serving bowl, combine the lettuce, snap peas, carrots, celery and bell pepper. In a medium bowl, whisk together the vinegar, sugar, garlic, olive oil, salt and pepper. Pour desired amount of dressing over salad; toss. Reserve about 3 tablespoons.
To serve, divide the salad amongst 6 plates. Top with a piece of salmon. Drizzle the remaining dressing over the salmon. Tear the basil leaves over salmon salad. Serve immediately.
Sponsor: Dan’s Market
