Salmon and Spinach Salad


Where fresh wild salmon is not available, canned sockeye is a suitable alternative to farmed—the French are far from believing everything in a tin is wicked.


1 shallot, minced
Pinch of sea salt
1⁄2 cup sherry vinegar
3⁄4 pound uncooked salmon fillets (or smoked salmon or canned salmon)
1 teaspoon Meaux mustard
Freshly ground pepper
2 tablespoons red wine or raspberry vinegar
1⁄4 cup olive oil
3⁄4 pound spinach, washed and dried

Yield: 4 Servings


Mix together the shallot, salt and sherry vinegar. Pour onto the salmon and let marinate for at least 1 hour, preferably 3. Drain off the marinade, and cut the salmon into very thin slices. (This step can be done in advance.) For the dressing, mix the mustard and pepper in a bowl with the red wine vinegar. Add the oil, whisking well. Pour the dressing over the spinach in a large bowl, tossing gently. Place the salmon slices all around. Serve with buttered whole-wheat toast.