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Cold Poached Salmon With Asparagus Tips And Endive

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  Shallot 1 , minced
  Salmon fillets 10 Ounce (4 Pieces, 2 1/2 Ounce Each)
  Hot fish stock 1 Cup (16 tbs)
  Asparagus spears 24 (Slender)
  Thinly sliced lettuce 1 Quart (Green Leaf)
  Endive spears 24
  Lemon wedges 4 (For Garnish)

Sprinkle the shallot over the bottom of a skillet just large enough to hold the salmon in a single layer.
Place the salmon over the shallots and pour the hot stock into the pan.
Cover with foil, seal tightly, and cook over medium heat for 5 to 8 minutes, or until the salmon is cooked but not dry.
Check for doneness after 5 minutes.
Dram the fish, cover, and refrigerate until cold.
Bring 4 quarts of water to a rolling boil.
Trim the asparagus into 3-inch spears (reserve the ends for stock) and boil them for 2 to 3 minutes.
Drain the asparagus and plunge it into a bowl of ice water to stop the cooking and preserve the color, Drain, pat dry, and chill,

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2814 Calories from Fat 410

% Daily Value*

Total Fat 47 g73%

Saturated Fat 9.5 g47.7%

Trans Fat 0 g

Cholesterol 158.3 mg52.8%

Sodium 4413.8 mg183.9%

Total Carbohydrates 463 g154.5%

Dietary Fiber 406 g1624%

Sugars 48.4 g

Protein 234 g468.7%

Vitamin A 7055.8% Vitamin C 1772.2%

Calcium 697.1% Iron 669.4%

*Based on a 2000 Calorie diet


Cold Poached Salmon With Asparagus Tips And Endive Recipe