Vancouver-based chef Rob Feenie cooks poached salmon and provides great seasonal recipe ideas to complement the perfect catch.
1 cup dark chicken stock
1tbsp capers, rinsed
1tbsp nicoise olives, pitted and quartered
½ lemon, peeled, seeded and cut in segments
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
4 x 4oz spring salmon, skin on, scaled
1 qt court boillon
1 cup mesclun greens, rinsed and dried (optional)
SIMPLE LEMON DRESSING:
60ml freshly squeezed lemon juice
120ml extra virgin olive oil
Salt and pepper to taste
Parsley oil for garnish
Roast red pepper in a 350F oven or under a broiler until skin is uniformly blackened. Allow to cool and rub off blackened skin. Seed pepper and finely dice 1/3 cup. Set aside. Reserve remaining roasted pepper for another use.
Place the artichokes in a large pot with lemon juice, stock, wine, thyme, salt, and garlic. Bring to a boil, reduce heat to simmer, cover and cook until the artichokes are fork tender. Transfer the artichokes to a nonstick pan with some of the cooking liquid. Bring to a boil until the liquid is reduced and has coated the artichokes. Set aside
Over medium heat, reduce stock by half. Reduce heat to medium-low and add roasted red pepper, capers, olives, and lemon. Add olive oil and butter and whisk well to emulsify. Keep warm.
Bring the court bouillon to a gentle simmer in a deep, wide pan. Place the salmon fillets in the liquid, do not allow liquid to boil. The salmon will be cooked medium rare in 3-4 minutes. Remove from heat. Keep warm.
Just before serving, toss the mesclun greens with a small amount of lemon dressing. Taste the caper and olive sauce for seasoning. It may not need any salt because of the capers, but it might need some lemon juice.
Rewarm the artichokes and divide among 4 serving plates. Place the salmon on top of the artichokes. Spoon the sauce over top, making sure to coat the surface of the fish. (This dish can be served in a large bowl if you prefer to have more sauce.) Top with the dressed mesclun. Drizzle parsley oil around the outside of the plate. Serve immediately.
Salmon Cure Ingredients:
3 lemons, zested
3 limes, zested
3 oranges, zested
300 ml coarse salt
225 ml sugar
1 filet of salmon
1 Vanilla bean
½ cup extra virgin Olive oil
Mix the citrus zest, salt and sugar thoroughly together in a mixing bowl.
Lay the salmon (face up) with the skin side down on a baking sheet. Coat the salmon with the citrus cure, packing it until about 1/8 to ¼ inch thick.
Cover with plastic wrap and leave in the refrigerator for 12 hours only.
After 12 hours (no longer), rinse the cure off, pat salmon dry and store covered in refrigerator.
Using a sharp knife, slice the salmon into 3-4 oz portions and set aside.
Place portions of salmon in to vacuum pack plastic bag together with 1/8 of the vanilla bean and 15 ml of olive oil. Vacuum seal bags. This step will help to infuse the vanilla and olive oil flavor into the fish.
Horseradish Grainy Mustard Vinaigrette
3/4 tbsp grainy mustard
1 tbsp Dijon mustard
50 ml red wine vinegar
50 ml horseradish
½ tbsp lemon juice
5 ml honey
250 ml sunflower or canola oil
2 ml salt
Black pepper to taste
Combine all ingredients, except for the oil, salt and pepper. Mix together with a hand blender.
Slowly add oil and continue to mix until fully incorporated and emulsified.
Season to taste with salt and pepper.
1.5 lb baby white nugget potatoes
Pinch of saffron
Make a “saffron tea” by pouring 1 cup of boiling water over saffron. Allow saffron to steep.
Wash potatoes well and cut into 3/8” thick rounds.
Place in a pot with enough chicken stock or water to cover potatoes. Add saffron tea.
Bring to a boil and reduce heat and simmer until tender. Check doneness, there should be a little resistance when pierced with a paring knife.
Strain and cool on a baking sheet. Drizzle lightly with olive oil.
Dijon Dill Mayonnaise
125 ml mayonnaise
10 ml chopped dill
10 ml Dijon mustard
Mix all ingredients together in a mixing bowl until well combined.
Plating – 4 servings
12 slices citrus cured salmon – sliced
650g baby white nugget potatoes – cut into 3/8” rounds and cooked
50 ml horseradish grainy mustard vinaigrette
60 ml Dijon dill mayonnaise
20 g micro cilantro
10 ml freshly squeezed lemon juice
2 ml Maldon sea salt
Set circulator (water heater with temperature control) in insert or pot large enough to hold the amount of salmon portions that you plan to serve.
Set temperature on 58 C and place salmon in. Cook for 10 minutes.
Take out of water bath just before plating and open bags carefully and remove salmon.
Dress potatoes with horseradish grainy mustard vinaigrette and place in the center of a plate.
Place salmon on top and drizzle with Dijon dill mayo in a zigzag pattern.
Lightly toss micro cilantro with freshly squeezed lemon juice and place on top to garnish dish.
Lightly sprinkle dish with Maldon sea salt.
Combine all above ingredients in sauce pot and bring to a boil. Reduce heat to medium low and simmer for 2-3 minutes in order for sugar to dissolve completely and all flavors to infuse.
Cool on room temperature. Store in refrigerator until need it.
To marinade salmon, simply place fish in any container large enough to fit with out overlapping and cover with cold marinade. Make sure that marinade covering fish completely.
Keep refrigerated for 12 hours. Remove fish and reserve until needed.