Poached Etruscan Salmon Recipes

SIMPLE POACHED SALMON

Steps:

• In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
• Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

TRADITIONAL POACHED SALMON

Steps:

• Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
• Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
• Serve garnished with the lemon wedges and parsley.

POACHED ETRUSCAN SALMON

Steps:

• Heat basting oil in a brasing pan on medium-high. Add shallots and garlic; cook, stirring, about 1 minute, until softened but not browned.
• Add wine and red pepper flakes; cook 3-5 mins until liquid is reduced to one-third.
• Add seafood stock, marinara sauce, capers, olives, and rosemary; heat to 170 degrees simmer. Reduce heat to medium-low; simmer 5 min to combine flavors.
• Season salmon with salt and pepper; place skinned side up, in pan.
• Turn salmon over,; poach 5 minute Turn salmon over; poach, cover 5-7 mins, until internal temp reaches 130 degrees.
• Remove pan from heat; let rest at least 2 minutes.