I understand it takes a foodie to enjoy the cooking process for a home cooked date, but I've got myself convinced this could be fun for all. Imagine sipping on a beautiful glass of wine, favourite music creating a cozy atmosphere... you chop some veggies, cut herbs from your garden, smelling them with a deep breath before adding to a stock pot... People, it's rejuvenating and satisfying on a whole new level. (Don't forget to send the kids to Grama's though!)
Poached salmon is not visually stunning. It's rather pale and has no caramelization, but cook it perfectly, and you'll have yourself outrageously moist and tender salmon, through and through. (And bonus! Get ready for the most amazing broth for a comforting winter soup the next day.)
Add fresh chopped herbs to organic mashed potatoes (ever get stumped at which potato to use for a perfect mash? Always go yellow!)... it's a Salmon and Potato match made in heaven.
The poaching veggies are super yummy, but you may want to save them for your next day soup endeavours, and instead serve blanched, young asparagus. Either way, it's sure to be tasty!
White Wine Poached Salmon Steak
2 carrots, peeled and sliced
1 leek, whites and tender greens sliced
2 stalks celery, trimmed and cut into 1 inch pieces
2 springs fresh rosemary
2 bay leaves
about 5 fresh parsley sprigs
1 cup white wine
1 tbsp cider vinegar
fresh ground pepper and salt
2 - 4 salmon steaks
Place everything but the salmon in a large stock pot. Fill the pot half way with cold water, more if needed. Bring to a boil.
Add the salmon steaks, bring it back to a boil then turn the heat down to a low simmer. Cook for 5 minutes, turn off the heat and cook 5 more minutes in the residual heat.
Drain the fish (save the stock!), and serve the fish with the veggies and potato mash.
Use leftover salmon and potatoes for delicious fishcakes the next day to go along side the before-mentioned soup, so be sure to make extra!
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