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Gigi's Spinach Salad with Salmon
and Artichokes

 

 

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Gigi’s Spinach Salad with Salmon
and Artichokes

3/4 cup dry white wine
1/2 cup plus 3 tablespoons water
1 salmon fillet (about 3/4 pound)
1 1/2 teaspoons dried dillweed
8 small unpeeled new potatoes, quartered
8 cups loosely packed fresh spinach
One 14-ounce can quartered artichoke
hearts, drained
1 bunch scallions, thinly sliced
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste

Combine 1/2 cup wine and 1/2 cup water in a large nonreactive skillet
and bring to a boil. Add salmon, skin side down, and sprinkle it with 1 teaspoon dillweed. Cover, reduce heat and simmer until salmon flakes
easily, about 12 minutes. Remove salmon from skillet and discard the cooking liquid.  Using a fork, separate the salmon into bite-size pieces
and set aside.
Arrange potatoes in a vegetable steamer over boiling water.  Cover and
steam until tender, about 12 to 15 minutes. Remove large stems from spinach; tear spinach into bite-size pieces and place in large bowl. Add potatoes, artichokes, scallions, and reserved salmon; toss very gently
and set aside.
Combine the remaining 1/4 cup white wine, remaining 3 tablespoons
water, remaining 1/2 teaspoon dillweed, vinegar, olive oil, mustard, and
salt and pepper to taste in a jar. Cover tightly and shake vigorously.
Pour over salad and toss gently. Serves 4.
 

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