1small or 1/2 large Asian pearthinly sliced in half moons
1small or 1/2 large red onionthinly sliced in half moons
1/4cupshelled pistachios
Instructions
Poach salmon:
In a medium pot, combine water, lemon slices and pepper; bring to a simmer over medium-high, then reduce heat to a low simmer.
Add salmon (water should just cover fish), cover, and cook until opaque throughout, 5 to 8 minutes. With a wide, slotted spatula, transfer salmon to a plate.
To serve:
In a medium bowl, whisk the olive oil, vinegar, cilantro, shallot, cumin, coriander, and salt and pepper. Season more or less to taste.
Divide spinach (or spinach-arugula mix), orange slices, pear slices, red onion, and pistachios among 4 plates. Top with salmon and drizzle with cilantro-sherry vinaigrette.