SOUS-VIDE SALMON WITH CAPER-PARSLEY VINAIGRETTE
Cooking salmon using a sous-vide machine produces the most buttery, flavorful fish imaginable. In this recipe, the fish is slathered with herbs before cooking, then topped with a caper-studded vinaigrette. You have two choices for preparing the salmon: One is to slightly undercook the fish, then sear it on a grill or under the broiler to crisp up the skin. The second is to cook it in the sous-vide machine until it's perfectly done, and serve it while soft and satiny all the way through.
Provided by Melissa Clark
Categories dinner, lunch, seafood, main course
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Place salmon pieces skin-side down on a rimmed baking sheet. Sprinkle flesh side with sugar and pepper, then season generously with salt to taste. Let sit while you prepare herb paste.
- In a mini food processor or blender, combine dill, parsley, scallions and oil. Blend into a paste, then smear onto flesh side of salmon. Sandwich all four salmon pieces so flesh sides are touching, then place in a sous-vide bag. Transfer to the refrigerator to chill, at least 30 minutes and up to overnight.
- Heat water with sous-vide machine to 113 degrees if grilling or broiling to sear the skin before serving, or 122 degrees if serving as is. Submerge salmon in its sous-vide bag in water, weighing it down if necessary to submerge, and cook for 2 hours, or until pink in the middle and barely flaking.
- Make the vinaigrette: In a medium bowl, whisk together onion, lemon juice, parsley, capers, garlic, scallions, salt and pepper until combined. Whisk in oil in a slow, steady stream. Taste and add more salt, pepper and lemon juice to your liking.
- If you'd like to sear the salmon skin for serving, heat grill or broiler and position rack 4 inches from heating element.
- Brush salmon skin with oil. For grilling, lay pieces skin-side down in a grill basket, and grill until skin is lightly charred and crispy, 2 to 3 minutes. For broiling, transfer salmon pieces to a rimmed baking sheet and broil skin-side up until skin is lightly charred and crispy, 3 to 4 minutes.
- Transfer to a serving platter and serve with vinaigrette on the side.
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.
PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE, BABY GREENS WITH PAPAYA AND BASIL
Steps:
- Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon.
- Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or until salmon just turns opaque. Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate
SAKE POACHED SALMON WITH SOMEN AND FENNEL SALAD
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.
- Drink Suggestion: Wakatake Daiginjo "Onikoroshi" Sake
SLOW SALMON FILLETS WITH GREENS, CHICKPEAS AND CAPER VINAIGRETTE
A generous one-dish meal from the oven adapted from a Bobby Flay recipe in Bon Appetit. Do NOT use bagged, chopped greens for this, the tough stems in the mix will ruin it. Get whatever whole greens look best on shopping day: mustard, chard, kale, spinach, etc. You may need to just the saute time for the greens depending upon how tender they are. Use extra Caper Vinaigrette on cooked chicken or a salad.
Provided by zeldaz51
Categories Weeknight
Time 45m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 250°F Brush a medium baking dish or two individual serving-sized baking dishes with oil, or spray with a cooking release spray. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish(es).
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add chopped greens and cook, tossing, until slightly wilted, about 30 seconds to 2 minutes. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 1 to 5 minutes, depending upon variety and tenderness. Transfer to dish(es) on top of chickpea mixture.
- Season salmon with salt and pepper; place fillets over greens and and drizzle lightly with oil. Bake until salmon is opaque in the center, 30-35 minutes.
- Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper. Stir in rinsed capers.
- Drizzle plated chickpeas, greens, and salmon with Caper Vinaigrette.
Nutrition Facts : Calories 888.4, Fat 70.6, SaturatedFat 9.4, Sodium 815.5, Carbohydrate 56.5, Fiber 10.1, Sugar 4.8, Protein 11.4
POACHED SALMON STEAKS WITH HERBED VINAIGRETTE SAUCE
Provided by Pierre Franey
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place all the ingredients for the court bouillon, along with 2 quarts of water, in a large skillet or small fish poacher. Bring to a boil, cover and simmer for 10 minutes. Let it cool to room temperature.
- Submerge the fish in the cooled bouillon. If there is not enough liquid to cover the fish by at least one inch, add water to cover. Return to a boil, lower the heat to a simmer and poach for about 5 minutes. Remove from heat and let stand in liquid about 5 minutes longer before serving. Do not overcook.
- To make the vinaigrette sauce, place the mustard, salt, pepper, vinegar, shallots, garlic and chervil in a blender or a very fast food processor.
- As mixture blends, pour the oil through the opening of the cover. Blend well. If sauce is too thick, add 2 tablespoons water and blend. Adjust the seasonings.
WILTED SPINACH WITH SHALLOT VINAIGRETTE
Make and share this Wilted Spinach With Shallot Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the oil, vinegar, shallots, pepper and 3/4 teaspoon of salt.
- Set a large enameled cast-iron casserole over high heat.
- When very hot, add the vinaigrette and bring to a boil. Add the spinach in large handfuls, tossing constantly with tongs until the leaves are partially wilted before adding the next batch.
- When most of the spinach is wilted, after about 4 minutes, remove the casserole from the heat. Season the spinach with salt, transfer to a bowl and serve at once.
Nutrition Facts : Calories 355.4, Fat 28.8, SaturatedFat 4, Sodium 361.9, Carbohydrate 18.5, Fiber 10, Sugar 2, Protein 13.3
SAKE POACHED SALMON WITH WILTED GREENS AND SHALLOT VINAIGRETTE
Make and share this Sake Poached Salmon With Wilted Greens and Shallot Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare vinaigrette, combine first 5 ingredients in a small bowl. Slowly add olive oil, stirring constantly with a whisk. Set aside.
- To prepare salmon, combine 1 cup water, sake, and ginger in a large sauté pan over medium-high heat; bring to a boil.
- Reduce heat, and add salmon to pan. Cover and simmer 6 minutes.
- Remove salmon and ginger from pan. Discard the ginger.
- Add Swiss chard and spinach to pan; cook 2 minutes or until wilted. Stir in salt and pepper.
- Divide the spinach mixture evenly among 4 plates. Top each serving with 1 salmon fillet; drizzle each serving with 2 tablespoons vinaigrette.
Nutrition Facts : Calories 301.6, Fat 9.4, SaturatedFat 1.4, Cholesterol 87.5, Sodium 639.3, Carbohydrate 9.7, Fiber 1.8, Sugar 3.8, Protein 36.1
More about "sake poached salmon with wilted greens and shallot vinaigrette recipes"
SAKE-POACHED SALMON & WILTED GREENS & SHALLOT …
From myrecipes.com
Servings 4Calories 385 per serving
- To prepare vinaigrette, combine first 5 ingredients in a small bowl. Slowly add olive oil, stirring constantly with a whisk. Set aside.
- To prepare salmon, combine 1 cup water, sake, and ginger in a large sauté pan over medium-high heat; bring to a boil. Reduce heat, and add salmon to pan. Cover and simmer 6 minutes. Remove salmon and ginger from pan. Discard the ginger.
- Add Swiss chard and spinach to pan; cook 2 minutes or until wilted. Stir in salt and pepper. Divide the spinach mixture evenly among 4 plates. Top each serving with 1 salmon fillet; drizzle each serving with 2 tablespoons vinaigrette.
- Wine note: With the lively and abundant acidity of lemon juice, rice wine vinegar, and sake, this dish needs a bright, fresh wine to match. Try an affordable Austrian grüner veltliner like Loimer Lois 2006 ($14), with its refreshing lemon-lime and grapefruit flavors, and hints of English peas and beeswax. The slightly green, herbal finish permits it to complement the Swiss chard. —Jeffery Lindenmuth
RECIPE: POACHED SALMON WITH HERB AND CAPER VINAIGRETTE - KCET
From kcet.org
SAKE POACHED SALMON WITH SOMEN AND FENNEL SALAD WASABI AND …
From recipenet.org
POACHED SALMON WITH HERB AND CAPER VINAIGRETTE - BIGOVEN.COM
From bigoven.com
EASY POACHED SALMON WITH A LEMON VINAIGRETTE RECIPE
From recipezazz.com
POACHED SALMON WITH A MUSTARD VINAIGRETTE RECIPE
From recipezazz.com
RECIPE: SEARED SALMON & SHALLOT-DIJON VINAIGRETTE WITH ... - BLUE …
From blueapron.com
RECIPE: SEARED SALMON & SHALLOT-DIJON VINAIGRETTE WITH ... - BLUE …
From blueapron.com
ROASTED SALMON & RAVIOLI WITH GREEN BEANS AND SHALLOT VINAIGRETTE
From sarahpflugradt.com
POACHED SALMON OVER GREENS WITH CAPER VINAIGRETTE - WILLIAMS …
NUTRITIONAL FACTS: - FOOD.COM
From food.com
SAKé-POACHED SALMON RECIPE | ALASKA GOLD SEAFOOD
From alaskagoldbrand.com
SAKE POACHED ALASKA SALMON - COPPER RIVER SEAFOODS
From copperriverseafoods.com
SAKE POACHED SALMON - COOK! PROGRAMS
From cookprograms.com
SAKE-POACHED SALMON WITH WILTED GREENS AND SHALLOT VINAIGRETTE …
From eatyourbooks.com
OVEN-POACHED SALMON SALAD WITH MUSTARD VINAIGRETTE - CANADIAN …
From canadianliving.com
SEARED WILD SALMON WITH WILTED GREENS AND ANCIENT GRAINS
From chefnischan.com
POACHED SALMON OVER GREENS WITH CAPER VINAIGRETTE - WILLIAMS …
From williams-sonoma.com
SEARED SALMON & SHALLOT-DIJON VINAIGRETTE - BLUE APRON
From blueapron.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SAKE POACHED SALMON WITH SOMEN AND FENNEL SALAD – RECIPES …
From recipenet.org
VINAIGRETTE SALMON RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
SAKE-POACHED SALMON WITH WILTED GREENS AND SHALLOT VINAIGRETTE
From fooddiez.com
POACHED SALMON SALAD WITH FRESH STRAWBERRY VINAIGRETTE
From corianderandlace.com
SAKE MISO MUSSELS WITH WILTED GREENS RECIPE - SALT & WIND
From saltandwind.com
RECIPE: SEARED SALMON & SHALLOT-DIJON VINAIGRETTE WITH ROASTED …
From blueapron.com
SAKE-POACHED SALMON WITH WILTED GREENS AND SHALLOT VINAIGRETTE
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love