Salad of Cold Poached Salmon with Pepper, Tomato Topping with Southwest Dressing

Poaching the salmon the night before makes this a quick dish to assemble after work or if company is coming and you want to spend time with them rather than the stove. Actually, pretty much all the prep can be done the day prior, and all you do is assemble things just before serving. Since this can be a knife and fork type salad, you can leave the lettuce in leaves if you wish instead of tearing them into bite-sized bits.

INGREDIENTS:

4 pieces salmon filet, four ounces each, pin-bones removed

1 shallot sliced into rings

Peel from half a lemon and half a lime, removed with a swivel peeler, the pith cut way

1 head or green oak leaf or green butter lettuce, washed and dried, whole leaves or torn up as you choose

2 largish cloves garlic, peeled, one split lengthwise

½ small-medium red onion cut into ¼ moons, preferably quickled, but raw will do

1 each large red and yellow pepper, or enough peppers to equal 2 cups, cut into 3/8ths inch dice

1 spicy pepper if you like, such as Hungarian wax or jalapeño, cut into fine dice

Tomatoes, enough to equal 2 cups, seeded and cut into 3/8ths inch dice (If using grape tomatoes, simply cut into quarters)

10-15 tender mint leaves, cut into fine shreds

1 teaspoon, or to taste, fresh oregano, finely sliced

½ lemon, Meyer preferred

½ lime, ripe preferred

½ teaspoon ground coriander seed + 1 tablespoon whole coriander seed

½ teaspoon whole cumin seed

1 teaspoon black peppercorns

Fruity olive oil

2 cups mixed microgreens, or cilantro sprouts, from New Natives

1 cup, or as needed, Southwest Cumin Coriander Vinaigrette   (see recipe on site)

Fresh Ground pepper and large flake salt such as Murray River, Maldon, or Le Saunier de Camargue for finishing

METHOD:

Put the shallot, citrus peel, split garlic clove, whole coriander and cumin seeds, and peppercorns into a pan large enough to hold the salmon with room between each piece. Add water just to the top of the filets and add a squeeze of each citrus to the water. Bring to a boil, then lower heat and simmer 5 minutes. Add salmon filets to the simmering liquid and wait for water to return to a simmer. If the salmon filets are 1 inch thick, pull after 7 minutes, if 1½ inches, check after 10 minutes. The fish should be almost completely opaque, but still retain a pink center that is still a little raw in the center. If not, return to pot and cook 1 minute more for each. When done, remove from poaching liquid and wipe off herbs and spices and blot dry. Peel the skin off and trim away the gray patch on the skin side of the filet pieces. Allow to cool to room temperature, then place in refrigerator.

While the salmon chills, make the vinaigrette according to the recipe, then set aside.

Make the pepper and tomatoes garnish; If you quickled the onions, drain them well. Rub a large metal bowl with the halved garlic clove and rub until the clove is breaking up. Discard. Add a pinch of salt and a little pepper and add the onions and toss to break up. Add the pepper dice and season with a little salt and pepper. Add the tomatoes and gently stir. Add in the oregano, mint, and powdered coriander seed and stir gently to mix well. Add a splash of dressing and toss to combine. Chill and reserve.

Drizzle the salmon with the lime and lemon juices, using your fingers get the juice over entire piece of fish. Drizzle with a little olive oil.

Put the lettuce into a bowl and drizzle with just enough dressing to wet the lettuce all over. Toss to combine and then divide the lettuce between four plates. Top with the salmon pieces, then use a large spoon to top the salmon with the pepper tomato combination. Be sure to get the dressing onto the fish. Divide the sprouts into four and form them into little clumps. Place on the center of the salmon. Drizzle a little oil over the salads, then scatter with fresh pepper and the flaky salt. Serve right away.

Chef’s Notes: You could add corn cut from the cob and black beans if you wanted to, or even strips of fried corn tortillas. You could sub cabbage for the lettuce, and serve with hot corn tortillas for impromptu tacos. You could try Pepper Tomato “Jam” instead, or use the recipe for Mixed Vegetable Quickles (skipping the romanesco) instead. Go with 2 White Vinegars Vinaigrette (see website) or something like it, and add a can of white beans into the mix, dressing them ahead of time so they absorb the flavors.

Serves: 4

Source: Chef Andrew E Cohen