Sake Poached Salmon With Wilted Greens And Shallot Vinaigrette - cooking recipe

Ingredients

Vinaigrette
2 1/2 tablespoons minced shallots
2 tablespoons lemon juice
1 tablespoon rice wine vinegar
2 teaspoons honey
2 teaspoons low sodium soy sauce
1 tablespoon extra virgin olive oil
Salmon
1 cup water
1/2 cup sake (rice wine)
of peeled fresh ginger, thinly sliced
4 (6 ounce) salmon fillets (1 inch thick)
6 cups chopped trimmed swiss chard (about 8 ounces)
5 cups spinach leaves (about 3 ounces)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

To prepare vinaigrette, combine first 5 ingredients in a small bowl. Slowly add olive oil, stirring constantly with a whisk. Set aside.
To prepare salmon, combine 1 cup water, sake, and ginger in a large saute pan over medium-high heat; bring to a boil.
Reduce heat, and add salmon to pan. Cover and simmer 6 minutes.
Remove salmon and ginger from pan. Discard the ginger.
Add Swiss chard and spinach to pan; cook 2 minutes or until wilted. Stir in salt and pepper.
Divide the spinach mixture evenly among 4 plates. Top each serving with 1 salmon fillet; drizzle each serving with 2 tablespoons vinaigrette.