Olive Oil Poached Salmon Citrus Salad

For Salmon

Pour olive oil into a heavy 10-inch deep skillet, lay orange slices on next and sprinkle with fresh garlic.  Clip a kitchen thermometer on side of the skillet and heat over medium to 150 degrees.  Carefully arrange salmon fillets in a single layer on top of orange slices and sprinkle top of salmon with sea salt and mint all around.  Cook until fork flakes fish or until desired degree of doneness, about 12-14 minutes.  Remove salmon with a large slotted spatula onto paper towels to drain.  Set aside.

For Salad

In a small bowl whisk the walnut oil, vinegar, maple syrup, mustard, tangerine peel and sea salt.  In a small skillet toast walnuts over medium heat, shaking skillet often until walnuts are golden all over, about 4 minutes.

Divide baby greens onto each of 4 plates, arrange tangerine slices on next and drizzle with prepared vinaigrette.  Lay a salmon fillet on top of each and sprinkle walnuts on top.  Finish with freshly cracked black pepper.  Salmon may be served slightly warm or at room temperature.

Very little oil is absorbed into the fish but by poaching it in the oil and it leaves the salmon very moist.  If you’d like to use an alternative method of cooking the fish for this recipe, it can be done in a nonstick skillet over medium-high heat.  Just put about 2-3 tablespoons of olive oil into the skillet before you add the oranges, garlic and fish.  You can also drizzle a tablespoon or two of olive oil on top of fish.

**Delicate baby greens for this salad do not stand up whereas the sturdy ones listed stay crisp when laying a piece of warm salmon on top.

An Original Recipe by Margee Berry, Washington
Recipe Contest Winner:  3rd Place Salads