Mimosa Poached Salmon Salad is a quick, yet elegant dish that is sure to impress! Serve it up at brunch (with a mimosa on the side, of course) or with fresh crusty bread for a light and refreshing summer meal.
Now, back to the food…
Have you ever found yourself so distracted by the thought of a recipe that you just NEED to make it in order to ever have hopes of focusing on anything else ever again?
No? Just me? Okay.
Well anyways, that’s how this beautiful creation came to be.
Earlier this week, I was just sitting around minding my own business and working on my thesis project, when out of the blue… BAM. Mimosa Poached Salmon Salad.
I don’t know where it came from or how it got there – I’ve never had anything even remotely close this recipe before in my life. Perhaps it was all the mimosa recipes I’ve been seeing on social media lately in preparation for Mother’s day. Or the fact that National Mimosa Day is right around the corner (yes, that’s a thing.. and it’s May 16th – google it). Or maybeeee it was the bottomless mimosas I had at brunch last weekend. We’ll never know. All I know is that once Mimosa Poached Salmon set up camp at the front of my brain, it was there to stay.
I tried to shake it and continue working, but the image of salmon bathing in champagne and orange juice was just too much to handle. Soo, a few days later and here we are.
To be honest, this was my first time ever poaching salmon. For some reason the word “poach” has always just sounded like to much work to me (again, my brain works in strange and mysterious ways…). But let me tell you, it was SO easy. 10 minutes of simmering in a hot little bubble bath made of champagne and orange juice made for the most perfectly cooked piece and tender piece of salmon. Toss it on some fresh leafy greens, top with goat cheese and almonds, and drizzle with homemade Mimosa Vinaigrette and you are good to go. A restaurant-quality meal in less time than it would take your family to decide on which restaurant to go to.
This salad would make the PERFECT addition to your Mother’s Day brunch menu. Or a light and refreshing meal on a hot summer night. Or even just a fancy addition to your brown bag lunch to make your Monday a little less, well, Monday-ish. You get the idea.
I hope you give this recipe a try! If you do, be sure to leave a comment on here or social media to let me know what you think!
PS: Happy (early) Mother’s Day to all those amazing mama’s out there – especially my own!
Mimosa Poached Salmon Salad
|Prep:||Cook:||Yield: 4 salads||Total:|
Mimosa Poached Salmon Salad is a quick, yet elegant dish that is sure to impress! Perfect for brunch or a light summer meal.
- For the salmon:
- 1 cup champagne
- 1/2 cup orange juice
- 1/2 cup water
- 4 salmon filets, 4-6 oz each, skin removed
- salt and pepper, to taste
- For the salad:
- 1 (5oz) bag of mixed greens (about 8 cups)
- 2 oranges, peeled and sliced (naval, cara cara, etc.)
- 1/2 cup goat cheese, crumbled
- 1/2 cup slivered almonds, toasted*
- 1/4 cup red onion, thinly sliced
- 1 avocado, chopped (optional)**
- orange zest, grated (optional)
- For the dressing:
- 3 tbsp champagne vinegar (or white wine vinegar)
- 3 tbsp extra-virgin olive oil
- 1 tablespoon orange juice
- 2 tsp honey
- 1/4 tsp dijon mustard
- salt and pepper, to taste
- Add champagne, orange juice, and water to a large skillet and bring to a boil. Reduce heat and allow to simmer for 5-10 minutes.
- Season salmon with salt and pepper to taste. Carefully place salmon in skillet with liquid and spoon some of the liquid on top. Continue to simmer for 10 minutes, or until salmon reaches 130 degrees Fahrenheit. Continue to spoon liquid over salmon every 2-3 minutes to coat.
- While salmon is cooking, prepare the dressing. Add all dressing ingredients to a small bowl and whisk well to combine.
- Evenly distribute salad ingredients among 4 plates and top with cooked salmon. Toss with dressing immediately prior to serving and garnish with orange zest.
*Toasting the almonds is an optional step that adds an additional layer of flavor to the nuts. To toast the almonds, heat a skillet over medium-low heat. Add almonds and toast, stirring frequently, until almonds are golden brown and fragrant.
**Avocado is listed as optional because I forgot to add it to the salad until after the photographs.. but really, when is avocado ever optional??
***To make this low FODMAP, simply omit the onion and substitute maple syrup for honey.