Poached Salmon over Spinach Salad with Avocado Corn Relish
2 Tbsp Dijon mustard
2 Tbsp olive oil
2 Tbsp Marukan Rice vinegar
Freshly ground black pepper
8 2 ounce Salmon fillets, bones and skin removed
1/2 cup dry white wine
3/4 cup water
Freshly ground pepper, to taste
1 12-ounce bag baby spinach
Avocado Corn Relish
2 ears (about 1 cup) fresh corn
2 avocadoes, cored and chopped
1 medium red bell pepper, finely chopped
1/2 medium red onion, finely chopped
2 large Jersey tomatoes, cored and finely chopped
2 Tbsp rice wine vinegar
1 Tbsp garlic, minced
1 medium green onion, finely chopped (about 1 Tbsp)
Red pepper flakes, to taste
Ground black pepper, to taste
Bring a large saucepan of water to a boil over high heat. Or preheat a grill to medium heat. Grill the corn until just cooked or boil it for 5 to 7 minutes, until tender. Do not overcook. Cut the corn from the cob and place it in a medium-size mixing bowl. Add the remaining ingredients and mix well. Cover and refrigerate for about 30 minutes, until chilled.
Make salad dressing by putting mustard in a small bowl. While whisking, add Marukan rice vinegar. Whisk vigorously while streaming in olive oil to create an emulsion. Season with pepper and red pepper flakes.
Put the wine and water in a sauté pan, and bring to a simmer on medium heat.
Place salmon fillets in the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired doneness. Do not overcook. Season with freshly ground pepper.
While fish is cooking toss spinach in dressing and place in a large bowl.
To serve, place spinach on plate and top with salmon and with avocado corn relish. Serves 6.
Nutrition Info: Cals 340, Total Fat 20g, Sat Fat 2.9g, Chol 42mg, Sodium 194mg, Fiber 9g, Carbs 22g, Pro 19g