Poached Halibut Salad with Meyer Lemon Vinaigrette
Ingredients
- 10 ounces halibut, or 2 small filets, about 4-5 ounces each
- 2 handfuls baby arugula or other baby lettuce
- 1 handful mache lettuce
- 4 radishes, thinly sliced
- 8 cherry tomatoes, halved
- 1 shallot, peeled and very thinly sliced
- 2 Tbsp chopped fresh dill
garnish
- pansies or other edible flower
Meyer lemon vinaigrette
- 1/4 cup Meyer lemon juice
- 1/4 cup olive oil
- 1/4 tsp mustard
- salt and pepper to taste
Instructions
- Bring a saucepan of well salted water, deep enough to cover the fish, to a boil. Lower the heat to a simmer and gently place the fish in the pan. Let them simmer for 5 minutes, or until opaque throughout. Turn off the heat, cover, and set aside while you assemble the salad.
- Add a base of greens to two bowls. Add the rest of the ingredients over top. When ready to eat, place the fish in the bowl, to one side. Give the salads a few grinds of fresh pepper, and, if you're using the edible flowers, garnish at the last minute.
- Whisk together the dressing and add more lemon if you like it more tart. Serve the dressing on the side for drizzling.
Notes
- For a vegetarian salad replace the fish with a nice piece of burrata cheese.
- Any type of fish, poached, grilled, pan fried, whatever, works with this salad. Grilled shrimp or pan seared scallops would be great too.
- I made my dressing a simple vinaigrette, but for a creamier dressing, add a teaspoon of honey, a teaspoon of Dijon mustard, and shake it up vigorously until it emulsifies. Adjust the lemon to your taste.
- You can always make a quick 30 SECOND TARTAR SAUCE to go with your halibut.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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