With cold weather foods as our mainstay this time of year… we begin to crave dishes to refresh our palates. Just Simply… Cuisine’s Wagshal’s Wild Poached Salmon with Salsa Verde diverts from winter’s comfort foods and wakes up your taste buds with its’ citrusy, salty sauce.
For the Salsa Verde:
Combine in a small bowl…
grated zest of 1 lemon
1/3 cup coarsely chopped flat leaf parsley leaves
2 garlic cloves, chopped very fine
1 tablespoon capers, rinsed and drained
pinch flake sea salt
Freshly ground white pepper to taste
1/2 cup olive oil
Mix well and balance seasoning.
Let the sauce sit so flavors will meld.
For the Poached Salmon:
2 lbs. Wagshal’s wild salmon filets
2 fresh bay leaves
½ fennel bulb, chopped coarsely
4 sprigs each of fresh thyme… tied together with cooking twine
8 sprigs of Italian flat leaf parsley… tied together with cooking twine
1teaspoon whole peppercorns, preferably a mix of white and black
Enough water to almost cover the salmon filets
Generous splash or two of white wine
Rinse your salmon in cold water.
Place all the above ingredients in a stainless lined poacher or wide bottom stainless steel pot with a tight fitting lid.
Heat on medium high and bring your liquid to a gentle bubbling. Immediately turn down the heat so that your liquid stays at a perceptible simmer. Cover.
Poach for 10 minutes or so depending on your desired doneness and the thickness of your fish. Remove fish from your poacher to a warm platter.
Season salmon with flake sea salt and freshly ground white pepper. Then anoint it with freshly squeezed lemon juice. Spoon the Salsa Verde over all.
Garnish with freshly chopped parsley and serve immediately.