Poached Salmon with Asparagus & Citrus Vinaigrette

this recipe is going to be our Saturday night dinner this week. i’ve been trying to cook 1 healthy meal/weekend. Sundays my husband usually makes jumbo shrimp cocktail or this guacamole!

INGREDIENTS
1 skin-on wild Alaskan salmon fillet (about 1 1/2 lbs and 1 inch thick)
1/2 tsp finely grated lemon zest
1/3 cup plus 2 Tbs lemon juice
1 bunch medium-thick asparagus
3-5 scallions
1/2 tsp finely grated orange zest
2 Tbs freshly squeezed orange juice
2 tsp champagne vinegar
2-3 tbs extra-virgin olive oil
Salt and Pepper to taste
4 cups washed organic spinach

Fill a saucepan wide enough to hold the salmon with 2-3 inches of cold water. Stir in 1/3 cup lemon juice and 2 tsp salt. Bring to a boil. Reduce the heat to a simmer and gently place the salmon in the pan, skin side down. Reduce the heat and cook at a bare simmer until the salmon is just opaque throughout, 10 – 12 minutes. Transfer to a plate. Cover loosely with a piece of parchment paper to prevent the surface from drying, let cool 20 to 30 minutes. Once cool, the slamon can be refrigerated, covered tightly with plastic wrap for up to 2 days.

Bring a pot of water to a boil and prepare an ice bath. Blanch the asparagus until crisp-tender and the color brightens, 1 – 2 minutes minutes. With a slotted spoon, immediately transfer the asparagus to the ice-water bath. Once cool, drain and pat dry.

Combine 2 sliced or minced scallions, lemon and orange zests, 2 Tbs lemon juice, orange juice, vinegar and 1/4 tsp of salt and pepper to taste in a small bowl. Gradually whisk in the olive oil until emulsified.

Arrange the spinach on 3-4 plates, topping with the asparagus. Break the salmon into pieces and arrange on top of the spinach. Drizzle with the vinaigrette and garish with remaining sliced scallions. Enjoy!

recipe and photo via Liv Life