Freshly ground white pepper(1/4 cup poaching liquid) parsley for garnish
100g asparagus spears, trimmed and blanched
100g cherry tomatoes, halved
1/2 head romaine lettuce, torn into bite size pieces
2 pcs eggs, hard-boiled, quartered
1 pc cucumber, sliced thinly
Put the shallots and lemon in a saucepan and top with the salmon.
Add the wine and 2 cups of water; bring to a boil. Simmer over very low heat until the salmon is nearly cooked through; transfer to a plate and break the salmon into large flakes and freeze for 5 minutes to cool.
Meanwhile, strain the poaching broth, reserving 1/4 cup of the broth and 2 tablespoons of the shallots; discard the lemon.
Chop the shallots and transfer to a large bowl. Add the mayonnaise, mustard, then whisk in the reserved poaching broth and the oil and season with salt and pepper.
Toss half of the salmon with the rest of the vegetables and half of the dressing.
Transter to a plate and top salad with the remaining half of the salmon and dressing. Garnish with parsley.
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