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Categories:
salmon kosher salt water white wine garlic onion carrot bay leaves peppercorn kosher salt red chili pepper lemon juice lemon corn olive oil salt cherry tomatoes baby arugula red onion white wine vinaigrette olive oil shallots
Viewed: 87 - Published at: 9 years agoIngredients
- 20 ounces salmon fillets, portioned
- 1/2 teaspoon kosher salt
- 3 cups water
- 1/2 cup white wine
- 2 teaspoons minced garlic cloves
- 1/2 diced onion
- 1/4 cup carrot
- 2 bay leaves
- 1 teaspoon peppercorn
- 2 tablespoons kosher salt
- 1/2 teaspoon red chili pepper flakes
- 1/4 cup lemon juice
- 1 lemon, zest of
- 2 ears fresh corn
- 2 teaspoons olive oil
- salt & pepper
- 1 pint cherry tomatoes, halved
- 1 -2 bunch baby arugula
- 2 tablespoons red onion strips
- 3 tablespoons white wine vinaigrette
- 1/3 cup olive oil
- 2 teaspoons shallots
Method
- For the Salmon:
- Divide salmon into 4 pieces.
- season the salmon with the kosher salt and set aside.
- Place the next 11 ingredients (thru the lemon) in a stainless or other non-reactive pan and bring to boil. (the carrots are better grated, but I couldn't get the ingredients to list it).
- Turn to low and let simmer, covered for 20 minutes.
- Strain off the solids, put the liquid in a 9" skillet, bring to boil and place salmon fillets into the liquid (add more water to cover if needed).
- poach for 10-15 minutes until just done.
- Chill.
- For the salad:
- shuck the corn, rub with olive oil and season with salt & pepper.
- grill over a hot grill, turning frequently to char lightly on all sides.
- let cool and cut the corn off the cob.
- mix the corn with the tomatoes (cut in half), argula and onions
- For the dressing:
- finely chop the shallots.
- whisk together the final 3 ingredients. (please mince shallots finely).
- toss with the salad.
- Divide between 4 plates, place poached salmon on top and finish with Basil Aioli (different recipe).
