Poached Salmon Salad With Saffron Aioli Recipes

COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES

Steps:

• For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
• For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
• For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
• Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
• Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
• To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

SAKE POACHED SALMON WITH SOMEN AND FENNEL SALAD WASABI AND LEFTOVERS: SALMON SALAD SANDWICH WITH TARO CHIPS

Steps:

• In a salmon poacher or large saucepot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce, and water, to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy, and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen, and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
• Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.
• In a bowl, mix together the wasabi aioli, salmon, and celery. Check for seasoning. Build the sandwich with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt.
• In a food processor, add wasabi paste, garlic, ginger, vinegar, and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator. Plating: Serve sandwich with taro chips.

CHILLED POACHED SALMON WITH ASIAN SLAW AND WASABI AIOLI

Steps:

• Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.
• Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.
• Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.
• Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.
• Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.

POACHED SALMON ON CORN, TOMATO AND ARUGULA SALAD

Steps:

• 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).

SAVORY POACHED-SALMON SALAD

Steps:

• In 8-inch square microwavable dish, arrange fish, thickest parts to outside edges. Sprinkle with salt. Pour wine over fish. Cover with plastic wrap, folding back one edge or corner to vent steam. Microwave on high 6 to 8 minutes or until fish flakes easily with fork. Let stand covered 3 minutes; drain. Remove skin and bones; break salmon into 1-inch pieces.
• In large bowl, gently toss salmon with lettuce, croutons, parsley and onion. In container with tight-fitting lid, shake vinaigrette ingredients until well mixed. Drizzle over salad; gently toss until evenly coated.

POACHED SALMON SALAD WITH SAFFRON AIOLI

Steps:

• Use a pot big enough to hold the salmon and add enough water to cover the fish. Add the white wine and heat the mixture until vapors rise from its surface, but not to a boil. Slip the fish into the liquid and cook until done. Salmon is done when there is the first sign of a white substance forming on the surface of the fish. Remove the fish from the liquid, and let cool to room temperature; then cover and refrigerate.
• To make the aioli, roast the garlic head in a 350-degree oven until soft- about 45 minutes. Squeeze the pulp from the roasted garlic into a food processor. Add mustard, egg and vinegar. With the motor running slowly, add the oil 1 drop at a time and then in a gentle stream once an emulsion has started. When the oil is used up, add the saffron infusion and season with salt and pepper. If the aioli is too thick, add more water.
• Dress the greens and onion in olive oil to coat, adding a squeeze of lemon juice to taste. Season with salt and pepper. Serve the fish on top of the greens on a platter and serve the aioli on the side. .