Making poached salmon at home sounds like it would require a cooking degree, and a lot of patience. Lately we’ve been crazy for Alice Waters’ book, The Art of Simple Food, and within its pages lies the below recipe for salmon that is as delicious, as it is simple. We paired the salmon with green beans that we blanched, then tossed with a dash of olive oil + balsamic, and finished with with queso fresco, salt and pepper. While that was scrumptious as is, we ramped up the flavor a few notches by pan frying two farm fresh eggs. Once they were perfectly set, the eggs went over top of the green beans and were mashed up until the yolks formed a glossy coating, and whites were holding on to the little crumbles of cheese.
From prep to plate, this meal took twenty minutes to create; the results were outstanding and we look forward to trying this salmon again. I can picture us dining in the sun after our return from the woods, enjoying fresh bagels with poached salmon in lieu of lox.
Alice Waters Poached Salmon (slightly modified)
1 lb salmon steak
1/4 cup dry white wine
2 tablespoons Herbes de Provence
4 tablespoons butter
Salt and pepper to taste
Lemon juice to taste
-Season the salmon pieces with salt and set aside. Choose a heavy pan just large enough to fit the salmon snugly in one layer and add the wine, herbs, and just enough water to come halfway up the salmon pieces (but do not add them yet). Season with a good pinch of salt and bring to a boil.
-Once boiling, immediately turn the heat to very low so it’s barely simmering. Add the fish pieces and cook for 5 minutes, then carefully turn the pieces over and cook for 5 minutes more to finish. Ensure that the water never gets hot enough to boil.
-Remove the fish pieces to a warm plate then turn the heat to high to reduce the liquid by half. Whisk in the butter and season to taste with salt and lemon juice, if necessary. Pour the sauce over the fish and garnish with a slice of lemon.