Poached Salmon on Baby Field Greens with Citrus Vinaigrette

Ingredients:

FOR SALMON

1 C Dry white wine

11/2 C Water

½ ea. Fresh lemon

1 C Onion, cut large dice

5 ea. Parsley sprigs

1 ea. Natural Pak Bay Leaf

6 ea. Natural Pak Black Peppercorns

6 ea. North Shore Salmon Fillet, 8 ozs. skin off, boned

TT Salt and fresh ground pepper

FOR VINAIGRETTE

6 T Bocelli Extra Virgin Olive Oil - Roman

2 T Lemon juice, fresh

2 T Orange juice, fresh

2 T Lime juice, fresh

1 T Fresh MarketSource Dill Weed, finely chopped

TT Salt and fresh ground pepper

6 C Mesclun salad greens

Directions:

Combine first 7 ingredients for the salmon in a sauté pan

Bring to a boil, reduce to a simmer

Season the salmon fillets with salt & fresh pepper

Add salmon fillets to the poaching liquid, cover and cook for 6-8 minutes or until just done

To make the vinaigrette whisk the olive oil into the combined citrus juices

Add the chopped fresh dill and season with salt and fresh ground pepper

Toss the baby salad greens with approximately 3 T of the dressing

Arrange the greens on the serving plates

Place the poached salmon in the center of the plates

Drizzle each plate with the remaining vinaigrette and garnish with fresh dill

This dish can be served hot or cold.