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Chef Shawn Bell prepares Poached Salmon with Raspberry Dijon Yogurt Sauce and Field Green Salad with Balsamic Vinaigrette ...
Tags:Poached Salmon with Raspberry Dijon Yogurt Sauce r,cheflive,field,green,poached salmon,rasberry dijon yogurt sauce,shawn bell
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We’re going to do the Poached Salmon. We’re going to start our poaching liquid going and we’re going to use the Martinelli’s Apple Cider; you can use apple juice, you can use cranberry juice if you like. One thing with cooking that I definitely always try to create is when we’re cooking up like this, if there’s something that you do like or don’t like, use more, you use less.
So I’m just taking some of this apple cider vinegar, apple cider. Going to bring this up to about 160, using that 160, but if poaching liquid is just right before it starts to boil, right? That’s simmer where it starts to release some of the steam off, it’s about 160, that’s a great temperature to start poaching off fish. Okay, going to hold it at that temperature.
We’re going to add a little bit of dried dill in there. I’m going to bring that up, perfect. So we have a piece here of our king salmon, I’m just going to pull off a piece then I’m going to poach this. Here we go.
And we’re going to make a Raspberry Dijon Yogurt Sauce. It’s going to go over the top of that, so keep it nice and cool and light. We’re just going to use some, very simple, which is some raspberry yogurt. You can use your play, a not bad yogurt, whatever you like, it’s just raspberry yogurt, very simple.
Add a little bit of garlic, a little bit of Dijon, a little green onion, and then we’re going to add a little bit of salad oil here, just kind of round it up a little bit. Rice wine vinegar, a little bit of EVO olive oil, we just got a nice dressing here, all right. The water is—poaching liquid is getting up to temperature. I’m going to put our tasting spoon there—perfect, with that rice wine vinegar. All right, poaching liquid’s coming up here. Okay, it’s just starting to get to that misting point here. It’s prefect on the temperature and I’ll bring it down a little bit. Hold it right there. I’m just going to lay our salmon right inside here, making sure it’s emerged. You hold that up to the side here.
Next part of this component, we’re also going to add in, we’re going to add in some marinated cucumbers. Kind of like a pickled cucumber; it becomes a pickle where you can do a real light simple, fresh, summer, kind of feel to it with some pre-seeded and peeled cucumbers. We’ll just kind of slice that really thin. Add a little bit more of our dill in here and our rice wine here, okay, and a little sugar.
Use tongs, great. I’m going to roll this over here so we make sure it’s covering the whole thing and cook through. On the salmon here, where we’re making this dish is so we’re going to do it for our luncheon party.
I would precook the salmon a day before, chill them down in your refrigerator, served it cold. It’s much better when it’s cold instead of warm being poached on a salad, definitely, we’re going to server this one up hot and I’ve prepared a cold here for you so you can try from the cold one.
Also the marinate cucumbers too, really this only needs about 20 minutes to marinade with the sugar, kind of blooming the sugar, letting the sugar dissolve in the vinegar, opening up the dill a little bit.
It’s really simple. This is balsamic, olive oil, a little bit of garlic and fresh herbs. You can buy your dressing that you choose. This is the one that we like to use here for this dish.
Once again, we want to try to keep the presentation, trying to keep that 60/40 space before presentation. Height is another one we’re looking for presentation, colors, flavor profiles, different shapes, not everything should be diced, not every thing should be julienne, you should have some different, you know the rounds and some squares and triangles and height. The colors, the flavors, all of these, we’re always trying to look for.
All right, and our fish is done. It only takes about two to three minutes and so what we do is I just I put this onto a plate, put in the refrigerator, chill it down a little bit, okay. We’re going to go ahead and set this right up on here though, and a few berries. I’ve got some tomatoes that we’re going to add to this. Add a little bit more of those greens that we chopped up and then I’ve took in some leeks and julienne this and then just fry those up before I got in here too. Add a little crunch instead of croutons on this salad, we need some kind of crunch in that salad, you got the cucumbers or you need a little bit more, so we added a little bit of this, it also add a little bit more herbaceous kind of flavor when you’re going to eat it all together.
And there is our raspberry sauce, a few black berries. A couple of heirloom tomatoes and then we have the green onions and some of our leeks. This gives a nice little height to it too, makes it a little more delicate looking and simple.