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Perfect for Entertaining

 Poached SalmonBoiling Water 101 was a class I taught for 10 years at a local school in Minnesota. This cold poached salmon recipe was one I designed to teach a basic skill but also deliver complex flavors and serve as a touchstone for family meals or entertaining. You really need to practice braising/poaching/blanching as often as you can because wet-heat cooking is much more subtle than dry-heat cooking but so much easier. Recipes like this will change your outlook on cooking for sure.

 

 

 Instructions

 Active: 30 min
Total Time: 1 hr 30 min
Servings: 8 to 10

In a fish poacher or a pot large enough to hold the salmon, combine the wine, onion, celery, peppercorns and parsley. Add 3 inches of water and bring to a boil. Add the salmon fillet (it should be fully submerged) and bring the water to a simmer. Cover and simmer gently over low heat until the salmon is just cooked through, about 8 to 9 minutes. Turn off the heat and let stand for 5 minutes.

Meanwhile, make the raita. In a medium bowl, combine all of the ingredients and mix well.

Using 2 spatulas, carefully transfer the salmon fillet to a large platter. Dab off any white bits and let stand at room temperature for 15 minutes. Cover loosely with plastic wrap and refrigerate until cool.

Garnish the salmon with the lemon and cucumber slices and serve with the raita.

Salmon

  • 3 cups dry white wine
  • 1 small onion, chopped
  • 3 celery ribs, chopped
  • 1 tablespoon whole black peppercorns
  • 3 parsley sprigs
  • One 3-pound fillet fatty salmon, pin bones removed
  • 6 thin lemon slices, for garnish
  • 12 thin cucumber slices, for garnish

Cumin Raita

  • 2 cups plain Greek yogurt
  • 1/3 cup finely diced seeded cucumber
  • 1/4 cup finely diced red onion
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 3 tablespoons minced capers
  • 3 tablespoons minced cilantro
  • 3 tablespoons minced dill
  • 1 tablespoon ground cumin
  • Kosher salt
  • Freshly ground white peppe

 

Poached Salmon

 

 Additional Information:

Andrew Zimmeen Website


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