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Poached Salmon

keithsnow's picture
Learn how to make a healthy poached salmon and serve it with two sauce, shrimp sauce and green pea puree.
Ingredients
  Leeks 2
  Salmon steak 1 (Pacific wild salmon)
  White wine 1⁄4 Cup (4 tbs)
  Lemon 1⁄2 , juiced
  Celery stalk 2
  Carrot 1⁄2
  Cold water 2 Cup (32 tbs)
  Salt To Taste
  Cracked black pepper To Taste
For shrimp sauce
  Mirepoix 1 Cup (16 tbs)
  Shrimp shells 1⁄2 Cup (8 tbs)
  Canned tomato paste 1 Tablespoon
  Olive oil 1 Tablespoon
  White wine 1⁄2 Cup (8 tbs)
  Water 2 Cup (32 tbs)
  Heavy cream 1 Tablespoon
  Salt and pepper To Taste
Sweet pea sauce
  Peas 1 Cup (16 tbs), steamed
  Kosher salt To Taste
  Butter 1 Tablespoon
  Bay leaf 1
Directions

GETTING READY
1. In a plate, place a salmon steak and season it with salt and pepper on both the sides.
2. Using a sharp knife, cut the leeks lengthwise into two halves.
For sweet pea sauce
3. In a blender, put together the peas, butter, salt and pepper and set it aside.

MAKING
For the shrimp sauce
4. In a pot, heat olive oil and saute the mirepoix until it starts to get light brown in colour.
5. Add in the tomato paste and let it cook until it starts to stick to the bottom of the pot and caramelize.
6. Put in the shrimp shells and stir till the shells starts to caramelize.
7. Deglaze the pot with white wine and let it reduce and pour in water.
8. Simmer and let the water reduce for about 25 to 30 minutes.
9. Strain the shell mixture and put it in another pot.
10. Reduce the strained mixture by half, season with salt and pepper and add in the cream.
For the salmon
11. In a terrine mould, place the leeks and add some white wine in there.
12. Pour in some lemon juice.
13. Break a piece of celery and a carrot and put them on the leeks.
14. Pour the cold water over the vegetables in terrine mould.
15. Place the terrine mould on the stove, cover and let it simmer.
16. Sprinkle salt and pepper in the simmering water and add a piece of bay leaf.
17. Place a salmon steak in the mould putting it skin side down.
18. Cover the mould with a lid and let it cook on low heat for few minutes.

FINALIZING
For sweet pea sauce
19. Put about ½ cup of cooking liquid from the mould in to the blender jar.
20. Blend the peas mixture until it forms in smooth paste.

SERVING
21. On a serving plate place a lee halve from the mould and place the salmon on it.
22. Spoon with green pea puree and shrimp sauce and serve hot.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4
Poached salmon and fruity cocktails can turn even the most boring brunch into a real fun eat-together affair. Healthy and tasty, poached salmon tastes extremely good when topped with a nice dressing. Just pick your cues from this recipe instructions given by Keith Snow and get preparing this delicacy in your kitchen.

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