You’re looking at day five of our Rainbow Week series. Click here to start on day one.

Rainbow Week is running strong with day five and what a ride we’ve had. We’ve done baked goods, we’ve done fruits; how about a main course? That’s right folks, we’re giving you the full gamut! Of course, I’d be remiss if we did something easy. I mean, sure, I could just boil some colored pasta, throw in some cream sauce and call it a day; but that’s not why you come here, right? Didn’t think so.


Now, my health-obsessed mind just wouldn’t be happy unless our rainbow dinner was healthy. So, we’re going with salad, but a different kind of salad. I’ve never been one for seafood, but my mother recently returned from a trip to Alaska with a cook book for me and, apparently, if there’s one thing you can get a lot of in Alaska it’s seafood (I guess it has something to do with all the water or the sub-freezing temperatures). No cookbook should just sit collecting dust so I decided to broaden my horizons.


Lettuce provides the green, radicchio the purple, salmon the red and lemon the yellow. I like this dish because it has a low skill requirement, which is great for my seafood newbie-nees. I tried adding corn for the yellow at first but this really didn’t work out. Instead, go with lemon over lemon juice for a more visually appealing effect. Note, that this is a LOT of salmon I used in the picture below. This amount could easily be split between two for a lighter dinner.

Poached Salmon Salad with Honey Vinaigrette

Poached Salmon Salad with Honey Vinaigrette
Adapted from What’s Cooking, Alaska?
1 cup water
1/2 cup dry white wine
2-3 sprigs of tarragon; leaves removed
6 peppercorns
1 lemon cut into quarters
1 salmon fillet
1 quarter radicchio; sliced thin
Several handfuls of salad greens (I used romaine and spinach, but mesculn would work great as well).

Throw the water, white wine, tarragon stems, peppercorns and lemon into a large pan or pot and bring to a boil. Simmer covered for 10 minutes to reduce (if too much boils away, just add more water). Add your salmon fillet and simmer, covered, for an additional 10-12 minutes. Remove from heat, uncover and let the fillet cool. Once cool, wrap in plastic and chill for 1-2 hours or until ready to serve.

While chilling, prepare your salad greens along with our earlier honey vinaigrette recipe using the tarragon leaves from earlier (chopped). Once ready, top your salad with your salmon and spoon as much dressing atop as you’d like. Enjoy.