Poached Salmon on Watercress with Citrus Vinaigrette

Ingredients

• 1 cup dry white wine
• 1 1/2 cups water
• 2 lemon slices
• 1 small onion
• peeled and quartered
• 5 sprigs parsley
• 1 bay leaf
• 6 peppercorns
• 1 (3 pound) salmon fillet
• skin on
• scaled and pin bones removed
• Salt and freshly ground pepper
• 6 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• 1 tablespoon finely chopped dill
• Salt and freshly ground black pepper
• 6 cups watercress
• Fresh dill

Instructions

1. To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan.
2. Bring to a boil then reduce to a simmer.
3. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover.
4. Cook for 5 to 8 minutes or until just done.
5. To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
6. Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste.
7. Arrange the watercress on a large platter and place the salmon in the center.
8. Drizzle with additional vinaigrette and garnish with dill.