Sake Poached Salmon With Wilted Greens and Shallot Vinaigrette

• Vinaigrette
• minced shallots2 1⁄2 tablespoons
• lemon juice↗2 tablespoons
• rice wine vinegar↗1 tablespoon
• honey↗2 teaspoons
• low sodium soy sauce↗2 teaspoons
• extra virgin olive oil↗1 tablespoon
• Salmon↗
• water↗1 cup
• sake (rice wine)↗1⁄2 cup
• peeled fresh ginger↗

  thinly sliced

• (6 ounce) salmon fillets (1 inch thick)4
• chopped trimmed swiss chard (about 8 ounces)6 cups
• spinach leaves (about 3 ounces)↗5 cups
• salt↗1⁄2 teaspoon
• teaspoon fresh ground black pepper↗1⁄4

Step-by-step instructions

1. 1

   To prepare vinaigrette, combine first 5 ingredients in a small bowl. Slowly add olive oil, stirring constantly with a whisk. Set aside.

2. 2

   To prepare salmon, combine 1 cup water, sake, and ginger in a large sauté pan over medium-high heat; bring to a boil.

3. 3

   Reduce heat, and add salmon to pan. Cover and simmer 6 minutes.

4. 4

   Remove salmon and ginger from pan. Discard the ginger.

5. 5

   Add Swiss chard and spinach to pan; cook 2 minutes or until wilted. Stir in salt and pepper.

6. 6

   Divide the spinach mixture evenly among 4 plates. Top each serving with 1 salmon fillet; drizzle each serving with 2 tablespoons vinaigrette.