POUCHED SALMON SALAD WITH ANCHOVY ARUGULA DRESSING by CHEF DAN:

Serves 4

INGREDIENTS:

1 teaspoon EACH fennel seeds and coriander seeds toasted and crushed

4 salmon fillets (6 Oz each)

2 cups chicken broth

1/2-cup dry white wine (such as Pinot Grigio

1-1/2-cups baby arugula,

1/4-lemon juice

3 cloves garlic, minced

2 oil-packed anchovy fillets or 1 teaspoon anchovy paste

1 shallot, chopped

1/3-cup parsley leaves

4- Tablespoon olive oil

1 bay leaf

1 (15 Oz) can cannellini beans, drained and rinsed

8 radishes, thinly sliced

Seas and Seasoned Pepper Medley to taste

4 large leaves of butter head or Boston lettuce

1 avocado, sliced for garnish

PREPARATION:

1.   Soak anchovy fillets in buttermilk for 20 minutes, drain and finely chop.

2.   In a dry cast-iron skillet, toast seeds until aromatic and browned.

3.   In a spice grinder and grind into a powder.

4.   Arrange salmon over toasted seeds, add broth, white wine, and bay leaf.

5.   Bring to a simmer and cook until salmon is no longer translucent but still moist in the center 2-4 minutes.

6.   Meanwhile in a blender add arugula and next 5 ingredients a pinch of salt.

7.   With the motor running, slowly drizzle in oil.

8.   In a salad bowl gently combine beans, salmon, radishes, season with S. &. P.

9.   Pour in the dressing and gently toss to combine.

10.                Line 4 plates with a lettuce leaf; divide the salad evenly among the plates.

11.                Garnish with avocado slices.

ENJOY DAN:                                             PLANT SEEDS & SING SONGS!!