In this zingy salad, basil is used by the handful, not the leaf, like a salad green. Fresh herb blossoms make a beautiful garnish. Try
chive, sage, thyme, or arugula blossoms, or use edible flowers if available.
4 tarragon sprigs plus 1 Tbs. chopped tarragon
4 thyme sprigs
2 oregano sprigs
1/2 cup chopped parsley plus additional for garnish
1/2 cup chopped chives plus 2 Tbs. finely chopped chives
2 large garlic cloves, smashed
1/2 tsp. coarse salt
1/2 tsp. black peppercorns
2 cups water
1 cup wine
4 6-oz. skinless salmon fillets
6 cups baby spinach leaves
2 cups fresh basil leaves, coarsely chopped
Juice from 1/2 lemon
1 Tbs. Dijon mustard
1/2 cup extra-virgin olive oil
Additional chives, parsley, or basil for garnish
- In a large sauté pan or deep skillet, combine tarragon sprigs (reserve chopped tarragon), thyme, oregano, parsley, chopped chives (reserve finely chopped chives), garlic, salt, peppercorns, water, and wine. Bring to a boil, reduce heat, and simmer, covered, 20 minutes. Strain broth into bowl, and discard solids.
- Return broth to skillet, and bring to a high simmer. Add salmon fillets, cover, reduce heat, and simmer 8–10 minutes, depending on thickness of fillets, until salmon is cooked through.
- While salmon is cooking, combine spinach and basil in large bowl. In a small jar, combine lemon juice, mustard, oil, remaining tarragon, and chives. Shake well to combine, and season with salt and pepper. Toss salad with just enough dressing to lightly coat leaves and divide among four serving plates.
- Remove cooked salmon from broth with slotted spoon, allowing liquid to drain. Place one salmon fillet on each plate, drizzle with additional dressing if desired, sprinkle with additional herbs for garnish, and serve immediately.
per serving: 592 cal; 48g pro; 41g total fat (7g sat fat); 6g carb; 97mg chol; 299mg sod;
2g fiber; <1g sugar
Related Article: Cooking with Herbs