Back
4.5 from 45 votes

Poached Halibut Salad with Meyer Lemon Vinaigrette

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.