Ingredients
Base recipe is structured for 1 serving. Adjust servings below to scale the measured ingredients automatically.
Base recipe = 1 serving.
- 180 g salmon fillet
- 60 ml white wine
- 120 ml fish fumet
- 20 g shallot
- 200 g Yukon Gold potato
- 150 g leek
- 0.5 g saffron
- 15 ml white wine vinegar
- 20 ml extra virgin olive oil
- 20 ml lemon juice
Method
- Blanch the potatoes and leeks separately until tender and reserve warm.
- Reduce the white wine, fish fumet, and shallot gently to build the poaching liquid.
- Add the salmon to the liquid, cover, and poach gently without allowing it to boil.
- Prepare the saffron vinaigrette using saffron, white wine vinegar, extra virgin olive oil, and lemon juice.
- Plate the salmon with the potatoes and leeks, then finish with saffron vinaigrette.
Chef’s Note: Keep the poaching liquid below a boil to preserve the delicate texture of the salmon. The saffron vinaigrette should stay bright and aromatic, lifting the richness of the fish and the sweetness of the leeks.
Doneness (USDA – Fish):
USDA: Fish must reach 145°F (63°C) internal temperature.
USDA Food Safety – Fish:
Cook fish to 145°F (63°C) internal temperature and hold hot foods above 135°F.
Cook fish to 145°F (63°C) internal temperature and hold hot foods above 135°F.
| Calories | 560 kcal |
| Fat | 24 g |
| Carbohydrates | 25 g |
| Protein | 38 g |
| Sodium | Varies with fumet and seasoning |
Omega3
Gluten Free