Poached Salmon Filet
with green zucchini spaghetti and lemon champagne vinaigrette
with green zucchini spaghetti and lemon champagne vinaigrette
Tie the salmon filet with twine for even cooking. In a small casserole, combine water, white wine, onion, carrot, celery, bay leaf, lemon peel, and peppercorns. Bring to a boil, then lower to a gentle simmer.
Immerse the salmon, cover with parchment, and poach gently for 20 minutes.
Meanwhile, blanch julienned zucchini and quickly sauté with raw diced bell peppers tossed in a lemon-champagne vinaigrette.
For the vinaigrette: blend lemon juice, Dijon mustard, and champagne vinegar with sea salt, slowly emulsifying with olive oil.
Plate the zucchini "spaghetti," top with the poached salmon, and drizzle with the vinaigrette.
Calories: ~520 kcal | Protein: ~43g | Fat: ~32g | Carbs: ~14g | Fiber: ~3g | Sodium: ~480mg
Fontanafredda Gavi di Gavi 2022 — Crisp, mineral, floral aromas, lively acidity, perfect pairing for delicate poached salmon dishes.
