Poached Halibut Salad with Meyer Lemon Vinaigrette
2small halibut filletsabout 4-5 ounces each
2handfuls baby arugula or other baby lettuce
1handful mache lettuce
1shallotpeeled and very thinly sliced
2Tbspchopped fresh dill
pansies or other edible flower
Meyer lemon vinaigrette
juice of 1 Meyer lemonabout 1/4 cup
equal amount olive oil
salt and pepper to taste
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.
https://theviewfromgreatisland.com/poached-fish-salad-with-meyer-lemon-vinaigrette/ February 21, 2018