Poached Salmon with Salsa Verde

4 Sep

It is easy to fall into a cooking rut. I have made a commitment to try new methods and ideas. I am taking a video course through The American Culinary Institute to learn new techniques. Today I made pouched salmon with salsa verde. My two “guinea pigs” (husband and son) enjoyed this dish very much. I would have never thought of using anchovies over salmon, but it really worked in the salsa verde.

Salmon:

  • skinless salmon filet cut to portions
  • vegetable stock (enough to cover the salmon in a sauce pan)
  • bouquet de garni (parsley, thyme and bay leaf)
  • strip of lemon zest
  • 1/2 -1 cup white wine
  • salt and pepper

Salsa Verde:

  • parsley anchovy fillets
  •  2 tsp of capers
  • olive oil
  • lemon juice
  • salt and pepper
  • dash of red pepper flakes (optional)

Prepare the poaching liquid in a sauce pan. Add the wine little at a time, and taste that the acidity is correct. Season with little bit of salt and pepper. Bring the liquid to 160 degrees or until you see steam, do not boil. Remove the bouquet de garni and place the salmon into the liquid. Cook 8-10 minutes for each 1 inch of thickness. It should flake easily. When done remove from the poaching liquid to a plate lined with paper towel to absorb extra liquid.

While salmon is cooking, chop the parsley, few anchovy filets and capers. Put the mix into a bowl, add some olive oil and lemon juice to moisten it up, and red pepper flakes if using. Plate the salmon and top it of with the salsa verde.

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One Response to “Poached Salmon with Salsa Verde”

  1. pinkiebag September 5, 2015 at 5:00 pm #

    I have to confess of getting stuck in that cooking rut as well. I definitely need new ideas for salmon, so thank you.
    http://pinkiebag.com/

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