Lemongrass has an aromatic citrusy flavor—like lemon but intriguingly different—and is used here in the poaching liquid for the salmon fillet. However, if you don’t want to scurry around finding lemongrass (see “About Lemongrass,” below), lemon zest will do fine.
- 1 pound red potatoes, cut into bite-size chunks
- 6 ounces snow peas, strings removed
- ¾ cup water
- 1 stalk lemongrass, thinly sliced, or 3 strips of lemon zest
- ¾ pound skinless salmon fillet, in 1 piece
- 2 tablespoons light mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon reduced-sodium soy sauce
- ¼ teaspoon salt
- ¼ cup minced dill
- 1 package (10 ounces) frozen corn kernels, thawed
- 6 cups torn mixed salad greens
1. In a vegetable steamer, steam the potatoes until firm-tender, 7 to 10 minutes. Add the snow peas during the last 1 minute of cooking time.
2. Meanwhile, in a small skillet, bring the water and lemongrass to a boil over medium heat. Add the salmon, reduce to a simmer, cover, and cook until the fish just flakes when tested with a fork, about 7 minutes.
3. With a slotted spatula, transfer the salmon to a plate and set aside to cool. Strain the poaching liquid and reserve ½ cup. When cool enough to handle, pull off and discard the salmon skin and cut the flesh into bite-size chunks.
4. In a large bowl, whisk together the reserved poaching liquid, the mayonnaise, lemon juice, soy sauce, and salt. Stir in the dill.
5. Add the potatoes, snow peas, and corn, tossing to coat with the dressing. Gently fold in the salmon. Serve the salmon salad on a bed of greens. The salad can be warm, at room temperature, or chilled.
Makes 4 servings.
Nutrition per serving: 350 calories, 11g total fat (1.7g saturated), 55mg cholesterol, 6g dietary fiber, 42g carbohydrate, 35g protein, 400mg sodium.
A good source of: folate, niacin, omega-3 fatty acids, potassium, selenium, thiamin, vitamin B12, vitamin B6, vitamin C, vitamin D.
Lemongrass, a common ingredient in Thai cooking, looks like tall, woody scallions. Although dried lemongrass is generally available at Asian markets, especially those that specialize in Southeast Asian cuisines, you can sometimes find fresh lemongrass at certain Asian markets and some farmers’ markets. When choosing fresh lemongrass, look for bulbs that are soft, rather than hard and dried out. To prepare lemongrass for cooking, peel off one or two of the tough outer layers to expose the softer inside, and then thinly slice the thick bulb and about ½ inch of the stalk. Crush the pieces slightly with the flat side of a knife to release more of the flavor.