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Cold Poached Salmon with Tomato and Herbs Serves 6 6 6-ounce skinless, wild Alaskan salmon fillets* Salt and freshly ground black pepper, to taste 3 cups fish stock or clam juice Lettuce leaves, for serving Sliced avocado, radish, pickle, and/or olive, for serving Tomato and Herbs: 1 bunch oregano 1 bunch basil 1 bunch parsley 1 bunch thyme 6 tomatoes, cored, seeded, and diced 1/2 cup extra virgin olive oil 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper To poach salmon, preheat oven to 350 degrees F. Season salmon all over with salt and pepper. Bring stock or clam juice to a boil in a large ovenproof skillet. Add fillets, so they are barely touching, and bring liquid back to a boil. Turn fillets over, then cover with a piece of parchment paper coated with olive oil. Transfer to oven and bake 5 minutes. Turn fillets over, cover again, and bake an additional 2 minutes. (Drain and reserve the liquid in the pan for use as stock.) Transfer to a platter, cover with plastic wrap, and chill until serving time. To make Tomato and Herbs, remove stems from all herbs then finely chop the remaining leaves. If these fresh herbs are not available, substitute chives, mint, marjoram, or chervil. Watercress or the bright yellow leaves inside celery stalks are also preferable to dried herbs. Mix all Tomato and Herbs ingredients together in a small bowl and reserve in refrigerator. To serve, arrange each fillet on a lettuce-lined serving plate. Spoon on Tomato and Herbs. We like to serve with various garnishes such as sliced avocado, radish, pickle, or olive around the salmon. * According to the Monterey Bay Aquarium Seafood Watch program, wild salmon from Alaska is a Best Choice and wild salmon from Washington is a Good Alternative. Avoid farmed salmon. For more info about sustainable seafood, go to www.seafoodwatch.org. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
