Lavender & Chardonnay Poached Salmon with tarragon Honey Vinaigrette & a Warmed Spinach & Shallot & Asparagus Salad
INGREDIENTS:
- 4 each 7 oz fillets of Salmon
- 3 T Lavender
- 1 Cup Chardonnay
- 1 Shallot Chopped
- 1 Pound Spinach Picked & Cleaned
- 3 Shallots Sliced
- 1 Bunch Asparagus Ends cut & Sliced in Thirds
- 4 T Tarragon
- ½ Cup Honey
- 2 T Chopped Red onions
- ¼ Cup Apple Cider Vinegar
- 1 T Whole Grain Mustard
- 1 Clove Garlic
- ½ Cup Olive OIl
DIRECTIONS:
1. In a Food Processor combine All dressing ingredients except oil
2. Puree for 1 - 2 minutes until blended well
3. Slowly Add oil in a steady stream until dressing is Mixed well
4. Season to taste & Reserve
5. Bring, Chardonnay, Shallots & Lavender to a slow simmer & Add Salmon, Season the tops of the salmon with Salt & pepper
6. Place lid on top & Simmer for 3 - 6 minutes or until salmon is firm & Pink
7. In a Preheated pan Add oil & Asparagus, Toss with Shallots for 1 - 2 minutes until translucent.
8. Add Spinach & Saute briefly for 20 - 30 seconds & add dressing in sparce amounts
9. Remove Spinach “salad from pan & Plate on a plate
10. Top with Salmon & Drizzle 2 T vinaigrette over top!
