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Chilled Poached Salmon With Toasted Sesame Dressing Over Greens

Need to whip up a fast and fabulous luncheon? Want to brush up on your poaching skills? (It's easy!!) Wait, that sounds a bit too 1950s, doesn't it? OK, want a healthy, light meal packed full of flavor and Omega 3 fatty acids, good for your brain and heart? Here it is!


1 lb of wild Alaskan sockeye salmon, fresh or frozen and thawed

2 cups of filtered water

1 cup of ACADÉMIE Blend #2

1 tsp whole black peppercorns

1/2 tsp sea salt

3 cloves of garlic, chopped or smashed

1/2 a medium lemon, cut in slices

Salad greens or shredded cabbage

Toasted sesame seeds

Lemon wedges for garnish


1/4 cup light olive oil

2 Tbsp white wine vinegar

1 Tbsp soy sauce

2 tsp brown sugar

1 tsp toasted sesame oil

1/4 tsp dried crushed red pepper

Buy the wine for this recipe by clicking here


Cut fish into four equal sized portions and set aside. Add the following six ingredients to a pan that can hold the salmon laid out flat. Bring the ingredients to a light simmer, then add the salmon. Cover and poach for about 10-12 minutes, then carefully remove fish to a plate and chill in refrigerator. Discard the poaching broth. Make dressing, below, and prepare salad greens or shredded cabbage while salmon is chilling.


Whisk together all ingredients. Distribute greens between four plates, top with poached salmon, drizzle with sesame dressing and garnish with toasted sesame seeds and a lemon wedge.

25 min

Serves 4

ACADÉMIE Kitchen Creations