Poached Salmon With Cucumber, Cress, And Caper Sauce

Name: Poached Salmon With Cucumber, Cress, And Caper Sauce
Prep time: 7 h 19 min
Cook time: 7 h 19 min
Total time: 7 h 19 min
Yield: 12
Cuisine: Global
Ingredients: 4 bay leaves; 1 teaspoon whole black peppercorns; 4 mediums carrots peeled and cut into 1 2 inch pieces; 2 celery stalks cut into 1 2 inch pieces; 12 servings Cucumber Cress and Caper Sauce for serving; 1 English cucumber; 12 servings Fresh chives for garnish; 1 medium leek cut into 1 2 inch pieces rinsed well; 1 lemon cut into 1 4 inch thick rounds; 1 whole salmon about 7 lbs cleaned fins and gills trimmed rinsed well; 3 Tbsps coarse salt or sea salt plus 2 tsps; 4 fresh thyme sprigs; 59 milliliters white wine vinegar; 12 servings Watercress or Upland cress or a mix for garnish

Poached Salmon With Cucumber, Cress, And Caper Sauce is a gluten free, dairy free, and primal recipe with 12 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 43 calories, 4g of protein, and 1g of fat. Head to the store and pick up thyme sprigs, salmon 7 lbs fins and gills, cucumber, and a few other things to make it today. From preparation to the plate, this recipe takes about 7 hours and 19 minutes. 1 person found this recipe to be scrumptious and satisfying.

Instructions

Bring to a simmer over medium-high heat; immediately reduce heat to medium-low. Poach salmon 10 minutes per inch of thickness or until an instant-read thermometer inserted into thickest point registers 130 degrees.

Ingredients you will need

Salmon

Equipment you will use

Kitchen Thermometer

Remove poacher from heat; let cool until no longer steaming, about 1 hour. Refrigerate salmon in court-bouillon overnight.

Ingredients you will need

Bouillon

Salmon

Equipment

Kitchen Thermometer

Ingredients

Servings:

bay leaves 1teaspoon

whole black peppercorns 4mediums

carrots peeled and cut into 1 2 inch pieces 2

celery stalks cut into 1 2 inch pieces 12servings

Cucumber Cress and Caper Sauce for serving 1

English cucumber 12servings

Fresh chives for garnish 1medium

leek cut into 1 2 inch pieces rinsed well 1

lemon cut into 1 4 inch thick rounds 1

whole salmon about 7 lbs cleaned fins and gills trimmed rinsed well 3Tbsps

coarse salt or sea salt plus 2 tsps 4

fresh thyme sprigs 59milliliters

white wine vinegar 12servings

Watercress or Upland cress or a mix for garnish

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. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.