Olive Oil-Poached Salmon with Fresh Horseradish

Name: Olive Oil-Poached Salmon with Fresh Horseradish
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 medium carrot, julienned; 2 Tbsps Dijon mustard; 1 medium fennel bulb—halved, cored and julienned; 227 grams fresh horseradish, peeled and finely grated on a Microplane; 2 mediums leeks, white parts only, julienned; 355 milliliters extra-virgin olive oil; 680 grams skinless salmon fillets; 4 servings Salt and freshly ground pepper; 4 servings Fleur de sel or sea salt, for sprinkling; 532 milliliters boiling water

Olive Oil-Poached Salmon with Fresh Horseradish might be just the main course you are searching for. This recipe makes 4 servings with 370 calories, 36g of protein, and 19g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Head to the store and pick up leeks, dijon mustard, salt and pepper, and a few other things to make it today.

Instructions

Set a medium strainer lined with a coffee filter over a small saucepan.

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Coffee

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Sauce Pan

Sieve

Put the grated horseradish in the filter and gradually pour the boiling water over it.

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Horseradish

Water

In a large saucepan of boiling water, blanch the leeks, carrot and fennel for 1 minute.

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Carrot

Fennel

Leek

Water

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Sauce Pan

Drain in a colander and transfer the vegetables to a bowl.

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Vegetable

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Colander

Bowl

In a large skillet, heat the 2 tablespoons of olive oil.

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Olive Oil

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Frying Pan

Add the leeks, carrot and fennel and cook over moderate heat, tossing, until hot. Stir in the mustard and season with salt and pepper.

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Salt And Pepper

Mustard

Carrot

Fennel

Leek

Remove from the heat.

In a medium saucepan, bring the remaining 1 1/2 cups of olive oil to a simmer over moderate heat. Season the salmon fillets with salt and pepper and add to the oil. Gently simmer the fillets over low heat for 4 minutes. Turn and simmer until just cooked, about 3 minutes longer.

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Salt And Pepper

Salmon Fillets

Olive Oil

Cooking Oil

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Sauce Pan

Meanwhile, gently reheat the horseradish broth and season with salt. Rewarm the vegetables.

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Horseradish

Vegetable

Broth

Salt

Pour the broth into 4 shallow bowls. Spoon the vegetables into the bowls and top with the fillets.

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Vegetable

Broth

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Bowl

Sprinkle with fleur de sel and pepper and serve.

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Fleur De Sel

Pepper

Equipment

Ingredients

Servings:

1medium

carrot, julienned 2Tbsps

Dijon mustard 1medium

fennel bulb—halved, cored and julienned 227grams

fresh horseradish, peeled and finely grated on a Microplane 2mediums

leeks, white parts only, julienned 355milliliters

extra-virgin olive oil 680grams

skinless salmon fillets 4servings

Salt and freshly ground pepper 4servings

Fleur de sel or sea salt, for sprinkling 532milliliters

boiling water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.