Last night I made a Poached Salmon with Roasted Asparagus and Cauliflower. I had never poached salmon before. It's basically salmon cooked in its own steam and stock of water and white wine.It was really delicious. A beautifully poached piece of salmon is clean tasting and light.
This is seriously one of the easiest ways to cook an oily fish like salmon, especially if you want to eat something light. The basic white stock below can also be used to poach or steam chicken.
This recipe calls for a whole salmon fillet, but you can poach smaller pieces using the same method. This serving makes 4 portions, 4 to 6-ounces of fish per person.
What You'll Need
1 pound center-cut salmon fillet, skinned and cut into 4 portions
3 cups water
1 large shallot, minced
1 bay leaf
1 tablespoon extra-virgin coconut oil, melted
Juice of 1 tangerine
Sea salt, to taste
Pepper, to taste
40 asparagus spears
4 cups cauliflower florets
What You'll Need To Know
Pre-heat oven ay 425 degrees.
In a large mixing bowl combine coconut oil, tangerine juice, salt, and pepper.
Add asparagus and cauliflower to a bowl and gently mix and coat. Place on a baking sheet and roast in the oven for 15 minutes.
Meanwhile, place salmon, shallots and bay leaf in a large skillet and add the juice of 2 lemons and water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.
Recipe makes 4.