Recipe - Watercress Salad With Poached Salmon And Citrus Vinaigrette

1 cup Dry white wine
1 One half cup Water
2 Lemon slices
1 small Onion; peeled and cut in
; half
5 Sprigs parsley
1 Bay leaf
6 Peppercorns
4 Salmon fillets; (4ounce)
Salt and freshly ground
pepper
6 tablespoon Olive oil
2 tablespoon Lemon juice
2 tablespoon Orange juice
2 tablespoon Lime juice
6 cup Watercress
2 tablespoon Fresh chervil; finely
chopped

To Prepare the Salmon:

1. Combine all ingredients except the salmon in a medium nonreactive
skillet or saucepan. Bring to a boil, then reduce to a simmer.

2. Season the salmon with salt and pepper on both sides, add to the
simmering liquid and cover. Cook for 58 minutes or until just done.

3. Toss the watercress with 3 tablespoons of the vinaigrette and season
with salt and pepper to taste.

4. Divide among 4 plates and top with each salad with a salmon fillet.
Drizzle with additional vinaigrette and sprinkle with fresh chervil.

To Prepare the Vinaigrette:

Whisk together the olive oil and citrus juices, and season with salt and
pepper to taste.

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