Poached Salmon
Delicate Salmon with Leeks, Potatoes, and Saffron Vinaigrette
Delicate Salmon with Leeks, Potatoes, and Saffron Vinaigrette
Blanch peeled potatoes and leeks separately until tender. Dress with olive oil, season with salt and pepper.
In a pan, boil wine, fumet, and shallots for 5-6 minutes. Poach salmon gently without boiling, cover with lid, cook 15 minutes.
Reduce 8 oz of poaching liquid with vinegar and saffron, chill, blend with lemon juice, and emulsify with olive oil.
Plate with vinaigrette, mound potato-leek salad in the center, top with poached salmon and lemon slice.
Calories: ~490 kcal | Protein: ~36g | Fat: ~32g | Saturated Fat: ~6g | Carbohydrates: ~10g | Fiber: ~2g | Sodium: ~520mg
Montenidoli Vernaccia di San Gimignano Tradizionale 2021
Elegant citrus and herbal notes complement the delicate flavors of the salmon and saffron vinaigrette.
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