This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
The idea for this wine-poached salmon salad came from a half-empty bottle of white wine left in my fridge. I love to have a bottle of red or white wine around for cooking. I add red wine to simmering meat sauces which adds the most amazing complexity and richness. White wine is popular in recipes like braised chicken, but I’ve never come across white wine in a seafood salad.
If you’re wondering whether wine is AIP-friendly, it is when you allow the alcohol to cook off. This leaves a refreshingly sharp flavor that pairs as well with salmon as drinking wine from a glass does! I prefer to use a dry white wine in this recipe because the prolonged fermentation results in less sweetness and more sharpness.
Now if you know you’re sensitive to wine even once the alcohol has cooked off, you may replace the wine with unflavored kombucha. While I didn’t try that in this recipe, I have used this method in the past.
You’ll love the texture and flavor balance of this salad. Crisp lettuce leaves and celery combined with refreshing cucumber and a dressing flavored with lemon, dill, shallot and garlic! I’m salivating just recalling how heavenly this dish is!
If serving to company, you can even make a Kombucha Sangria to pair with this meal. Combine your favorite flavored kombucha, citrus slices, and mint leaves and serve in wine glasses with ice!
- Salmon and salad:
- 1 lb salmon filet, skinless and boneless
- 1 cup white wine
- ½ cup water
- 3 slices lemon
- 1 medium cucumber
- Pinch sea salt
- 5 cups thinly sliced romaine lettuce
- ¾ cup sliced celery
- Dill vinaigrette:
- ¼ cup olive oil
- 1 tbsp lemon juice
- 2 tsp white wine vinegar
- 2 tbsp chopped dill
- 2 tsp minced shallot
- 1 tsp honey
- 1 garlic clove, pressed or minced
- ¼ tsp sea salt
- In a medium saucepan, combine the salmon, wine, water and lemon and bring to a boil over medium heat.
- Immediately reduce the heat to a simmer and poach salmon for 5-7 minutes depending on thickness of the filet. Once salmon flakes easily, transfer it to a cutting board to cool while you prepare the salad and vinaigrette. Discard the remaining ingredients in the saucepan.
- Peel cucumber on all sides using a vegetable peeler into long, flat ribbons until you reach the seed center.
- Place cucumber ribbons on paper towel and sprinkle with pinch sea salt to sweat the cucumber and extract moisture. After 10 minutes, pat the cucumber dry with additional paper towels.
- Whisk together the vinaigrette ingredients in a glass bowl until well combined.
- In a large serving bowl, combine the lettuce, celery and cucumber ribbons with the vinaigrette. Gently toss in the flaked poached salmon. Serve with lemon slices on the side.