Arcane Fire

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Picnic Time

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Source: Cannelle et Vanille

This blog post would better be titled: Once Upon A Time I Posted Recipes on Wednesday

I’ve been wanting to blog about picnics for some time now but haven’t really been inspired.  And what I mean by inspired is I haven’t found a recipe or a meal that would persuade me to venture from my normal picnic fair, which is simple parmesan, prosciutto, and tomato sandwiches, Kettle chips, wine, Tate’s cookies, the end.  But I just discovered another pretty little food blog (think:  Smitten KitchenTartelette, and the likes): Cannelle et Vanille.  This simple, healthy, recipe says picnic friendly meal to me, no?  Click here for more inspiring pictures and the recipe for Gluten Free Purple Corn and Banana Muffins, or click below for the Poached Salmon, Snap Pea and Fingerling Potato Salad.

Poached Salmon, Snap Pea and Fingerling Potato Salad

makes 2 servings

2 cups of mixed greens (watercress, baby romaine, arugula, herbs)
1 cup of fingerling potatoes
1 cup of snap peas
8 oz (225g) salmon
Olive oil for poaching
Thyme
Mint
Salt and pepper
1/4 cup olive oil
1 Tbs freshly squeezed lemon juice
Large pinch salt

Place the potatoes in a pan and cover them with water. Bring them to a boil and cook until fork tender. Drain and peel them. I like to serve them when they are lukewarm in the salad as they absorb more of the dressing this way.

Blanch the snap peas in salted boiling water for about 1 minute. Drain them and shock them in ice water. Reserve.

Place olive oil (enough to cover the salmon almost all the way up) in a small pan. Add some thyme and mint leaves to the oil and let it steep in medium low heat for a few minutes. Season the salmon with salt and pepper. Add the pieces of salmon and reduce the heat to low. There might be a little sizzle but must be gentle. Let the salmon cook for about 5-7 minutes, depending on the thickness, until it turns pale pink.

Remove the salmon from the oil. Let it cool on a plate. When cool enough to handle, remove the skin and flake it with a fork.

Place the greens, snap peas, cut fingerlings and salmon on a plate. Drizzle with olive oil, lemon juice and salt. Toss and taste to adjust seasoning.

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Written by doorr

July 22, 2010 at 4:02 pm

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