Poached Salmon with Basil Butter and Succotash

Name: Poached Salmon with Basil Butter and Succotash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 3 Tbsps fresh basil (preferably a mix of green and purple basil) cut into chiffonade; 118 milliliters dry white wine; 237 milliliters fresh corn kernels (from about 1 large ear of corn); 79 milliliters heavy cream; 4 servings Kosher salt to taste; 1 teaspoon freshly squeezed lemon juice; 237 milliliters Chicken Stock, high-quality low-sodium store-bought chicken stock, or water; 237 milliliters mixed shell beans, such as cranberry, fava, lima, flageolets, and/or butter beans; 1 small onion, finely diced; 4 servings Black pepper from a mill; 680 grams wild salmon fillets, skin and any pin bones removed; 1 large shallot, finely diced; 118 milliliters (1 stick) cold unsalted butter, cut into 1/2-inch cubes

You can never have too many main course recipes, so give Poached Salmon with Basil Butter and Succotash a try. This recipe serves 4. One portion of this dish contains around 41g of protein, 42g of fat, and a total of 653 calories. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up basil, shell beans, shallot, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Bring a large pot of salted water to a boil and fill a large bowl halfway with ice water.

Ingredients you will need

Water

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Bowl

Pot

Add the beans to the boiling water and blanch for 2 to 3 minutes, then drain, transfer to the ice water to stop the cooking and set the color, drain again, and set aside.

Ingredients you will need

Water

Beans

Heat a wide, deep, heavy-bottomed sauté pan over medium heat.

Equipment you will use

Frying Pan

Add 2 tablespoons of the softened butter and, when it has melted but not browned, add the onion. Cook until soft and translucent but not browned, 8 to 10 minutes.

Ingredients you will need

Butter

Onion

Add the corn and blanched beans and stir to heat through.

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Beans

Corn

Pour in the stock and raise the heat to high. Continue to cook until the liquid has almost completely reduced but enough remains to lightly coat the vegetables, about 5 minutes total. Be careful not to overcook the sauce, as the vegetables may discolor. Season to taste with salt and pepper and set aside, covered, to keep warm.

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Salt And Pepper

Vegetable

Sauce

Stock

Rub the remaining 1 tablespoon softened butter over the bottom of a deep, heavy-bottomed 10-or 12-inch sauté pan.

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Butter

Dry Seasoning Rub

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Frying Pan

Sprinkle the shallot over the bottom of the pan and set the salmon fillets on top without crowding them. Gently pour the stock and wine over and around the fish to come about two-thirds up their sides. Cover the pain tightly with a lid or aluminum foil, set over medium-high heat, and bring the liquid to a rolling boil, about 3 minutes. Reduce the heat to medium and cook the fish for another minute.

Ingredients you will need

Salmon Fillets

Shallot

Stock

Fish

Wine

Equipment you will use

Aluminum Foil

Frying Pan

Remove the cover and use a fish spatula or regular spatula to carefully remove the fillets from the sauté pan and transfer them to a large plate or platter. (They will be slightly undercooked, but will continue to cook via carryover heat.) Cover loosely with foil. (If you used foil to cover the pan, you can use that to tent the fish.)

Ingredients you will need

Fish

Equipment you will use

Spatula

Aluminum Foil

Frying Pan

Drain and discard all abut 1/3 cup of the poaching liquid from the pan.

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Frying Pan

Add the lemon juice and a pinch of salt.

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Lemon Juice

Salt

Place over high heat, bring to a boil, and cook until reduced by half, about 3 minutes. Stir in the cream, bring back to a boil, and continue to boil for 1 minute. Reduce the heat to medium and whisk in the cold butter, a few pieces at a time, incorporating each addition entirely before adding more. Season to taste with salt and pepper and keep warm. Stir in the basil just before serving.

Ingredients you will need

Salt And Pepper

Butter

Basil

Cream

Equipment you will use

Whisk

To serve, drain the succotash in a strainer and divide it evenly among 4 dinner plates.

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Sieve

Place the salmon on top and generously spoon over the sauce.

Ingredients you will need

Salmon

Sauce

Serve immediately.

Excerpted From Chanterelle: The Story and Recipes of a Restaurant Classic

Ingredients you will need

Chanterelle Mushrooms

No Portion of this Publication May be Reproduced Without Written Permission of Taunton

Equipment

Ingredients

Servings:

3Tbsps

fresh basil (preferably a mix of green and purple basil) cut into chiffonade 118milliliters

dry white wine 237milliliters

fresh corn kernels (from about 1 large ear of corn)79milliliters

heavy cream 4servings

Kosher salt to taste 1teaspoon

freshly squeezed lemon juice 237milliliters

Chicken Stock, high-quality low-sodium store-bought chicken stock, or water 237milliliters

mixed shell beans, such as cranberry, fava, lima, flageolets, and/or butter beans 1small

onion, finely diced 4servings

Black pepper from a mill 680grams

wild salmon fillets, skin and any pin bones removed 1large

shallot, finely diced 118milliliters

(1 stick) cold unsalted butter, cut into 1/2-inch cubes

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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 Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.