Instructions: To poach fish, place in a single layer in skillet. Add salt, a bay leaf and enough water to cover fish. Cook 6 to 8 minutes, covered, over low heat. Let fish stand in water, off the heat for 5 minutes more before removing with a slotted spoon.

Heat oven to 400 degrees. In a small baking dish, toss mushroom caps with vinegar, salt and pepper. Roast 10 minutes. Cool slightly and cut into 1/2-inch slices.

In a large bowl combine spinach, tomatoes, green beans, endives, olives and capers. Toss with dressing.

Divide salad greens on 4 plates; top each with a salmon filet. Sprinkle with cilantro.

This recipe yields 4 servings.

Description: "Julienne" is a French word meaning to cut food into matchstick-size pieces. In this salad, matchstick veggies are paired with delicate poached salamon."

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