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Cold Poached Salmon with Tarragon-Mint Aioli
Ingredients:
½ cup white wine
2 cups fish stock, clam juice, or chicken stock
1 bay leaf
½ cup thinly sliced carrots
½ cup thinly sliced celery
½ cup chopped yellow onions
¼ teaspoon peppercorns
½ teaspoon kosher salt (if using unsalted stock)
4 salmon fillets (about 2 pounds)
Aioli:
1 ½ tablespoons chopped fresh tarragon (or ¾ tablespoon dried)
2 tablespoons chopped fresh mint (or 1 tablespoon dried)
1 tablespoon fresh lime juice
1 tablespoon white-wine vinegar
1½ teaspoons capers, drained
2 briefly boiled egg yolks
1½ tablespoons chopped roasted garlic
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup (or more) extra virgin olive oil
Garnish: lime and lemon slices
Directions:
In a large sauté pan or skillet, bring wine, stock, bay leaf, carrots, celery, onions, peppercorns, and salt to a steady simmer. Add salmon, skin side down, cover pan, and lightly simmer for about 12 minutes, or until salmon is cooked through. Remove salmon and chill for 2 to 3 hours. If quick chilling is required, it can be placed in the freezer.
To make aioli, in a food processor or blender, combine tarragon, mint, lime juice, vinegar, capers, egg yolks, roasted garlic salt, and pepper and process for minute. With the machine running, slowly drizzle in olive oil and process until mixture is emulsified, adding slightly more if necessary. Refrigerate, covered, for an hour or until ready to serve.
To serve, place salmon on plates. Garnish with alternating thin lemon and lime slices. Top salmon with dollop of aioli. Leftover aioli complements almost any seafood or poultry dish and is delicious as a sandwich spread.
Serves 4 as an entrée.
From The Wine Lover’s Cookbook, by Sid Goldstein
½ cup white wine
2 cups fish stock, clam juice, or chicken stock
1 bay leaf
½ cup thinly sliced carrots
½ cup thinly sliced celery
½ cup chopped yellow onions
¼ teaspoon peppercorns
½ teaspoon kosher salt (if using unsalted stock)
4 salmon fillets (about 2 pounds)
Aioli:
1 ½ tablespoons chopped fresh tarragon (or ¾ tablespoon dried)
2 tablespoons chopped fresh mint (or 1 tablespoon dried)
1 tablespoon fresh lime juice
1 tablespoon white-wine vinegar
1½ teaspoons capers, drained
2 briefly boiled egg yolks
1½ tablespoons chopped roasted garlic
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup (or more) extra virgin olive oil
Garnish: lime and lemon slices
Directions:
In a large sauté pan or skillet, bring wine, stock, bay leaf, carrots, celery, onions, peppercorns, and salt to a steady simmer. Add salmon, skin side down, cover pan, and lightly simmer for about 12 minutes, or until salmon is cooked through. Remove salmon and chill for 2 to 3 hours. If quick chilling is required, it can be placed in the freezer.
To make aioli, in a food processor or blender, combine tarragon, mint, lime juice, vinegar, capers, egg yolks, roasted garlic salt, and pepper and process for minute. With the machine running, slowly drizzle in olive oil and process until mixture is emulsified, adding slightly more if necessary. Refrigerate, covered, for an hour or until ready to serve.
To serve, place salmon on plates. Garnish with alternating thin lemon and lime slices. Top salmon with dollop of aioli. Leftover aioli complements almost any seafood or poultry dish and is delicious as a sandwich spread.
Serves 4 as an entrée.
From The Wine Lover’s Cookbook, by Sid Goldstein
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