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RECIPE: Olive Oil Poached Salmon


Olive oil-poached salmon. Photo courtesy
Pom Wonderful.
  Here’s a recipe that tastes and looks great year-round. With brussels sprouts and spiced cider, it’s especially fitting for fall.

The recipe is from Chef Chris Parsons of Catch restaurant in Winchester, Massachusetts, via Pom Wonderful. Prep time is 45 minutes, cook time is 1 hour 15 minutes.

If you can’t find sunchokes, substitute zucchini.

RECIPE: OLIVE OIL POACHED SALMON WITH SPICED CIDER JUS, BABY BRUSSELS SPROUTS & SUNCHOKE PURÉE

Ingredients For 6 Servings

For The Spiced Cider Jus

  • 1 cup pomegranate juice
  • 1 quart fresh apple cider
  • 1 cinnamon stick
  • 3 whole cloves
  • 20 black peppercorns
  • 2 teaspoons orange zest (from about 1/2 orange)
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • Salt to taste
  • For The Sunchoke Purée

  • 1/2 pound fresh sunchokes, peeled
  • 5 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1 tablespoon crème fraîche (recipe)
  • Salt and pepper to taste
  •  
    For The Brussels Sprouts

  • 1/2 pound baby brussels sprouts, ends trimmed, blanched and cut into quarters
  • 1/4 cup sliced blanched almonds, toasted until golden brown
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste
  •  

     
    Olive Oil Poached Salmon

  • 6 salmon fillets (6 to 8 ounces), boneless and skinless
  • 6 cups extra virgin olive oil
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tablespoon kosher salt
  • Fleur de sel (or other high quality sea salt) to taste
  •  
    Garnish

  • 1/2 cup pomegranate arils
  •  

    Preparation: Spiced Cider Jus

    1. COMBINE pomegranate juice, apple cider, cinnamon stick, cloves, peppercorns and orange zest in a medium pot; reduce over medium-low heat to 1/2 cup. Pour through a fine-mesh strainer, discard the spices and zest and return reduced cider to the pot.

    2. ADD the butter and heavy cream, whisking to combine; add salt to taste. Using a hand-held immersion blender, blend until light and foamy. Cover to keep warm and set aside.

     
    We love sunchokes. For a more casual dish, simply scrub, steam and enjoy with plain Greek yogurt and fresh herbs, with an optional sprinkle of Parmesan cheese. Photo courtesy Freida’s.
     
    Preparation: Sunchoke Purée

    1. PREHEAT oven to 220°F. Bring a large pot of salted water to a boil; add the sunchokes and cook until fork tender. Drain and transfer to a baking sheet. Place in warm oven and allow to dry. Meanwhile…

    2. BRING butter and heavy cream to a simmer in a small saucepan, over medium-low heat. Transfer the dried sunchokes and crème fraîche to the bowl of a food processor. With the machine running, add the hot butter and cream mixture; continue mixing until purée is smooth and creamy. Season to taste with salt and pepper.
     
    Preparation: Brussels Sprouts

    1. COOK butter over medium heat until it begins to brown. Add brussels sprouts and almonds. Cook until heated through; season with salt and pepper.
     
    Preparation: Olive Oil Poached Salmon

    1. BRING bring olive oil up to 160°F in a large Dutch oven or stockpot, over low heat. Add the rosemary, thyme and kosher salt.

    2. PLACE place the fillets into the hot oil carefully. Make sure the oil completely covers the fillets; add more oil if needed. Slowly poach until the center of each salmon fillet reaches 115°F, about 12 to 15 minutes.

    3. REMOVE the fillets gently and season each portion with fleur de sel. Place a portion of the sunchoke purée in the center of each plate. Making a well with the back of a spoon, spoon the brussels sprouts mixture into the well. Place a salmon fillet on top.

    4. RE-FROTH the spiced cider jus and skim the foam from the top. Spoon around the plate, garnish with fresh pomegranate arils and serve.
     
    WHAT ARE SUNCHOKES?

    Sunchokes, a modern term for Jerusalem artichokes (Helianthus tuberosus) are edible tubers that grow underground, similar to potatoes. They taste like a cross between potatoes and artichoke hearts, with a slightly nuttiness. Although many people peel them, we like the earthy flavor of the skins.

    Native to North America and related to the sunflower, when in bloom, the sunchoke resembles a miniature sunflower. It is related to the aster and usually has bright yellow flowers. the origin of the name “Jerusalem artichoke” is unknown. Sunchokes can be cooked like potatoes: boiled, fried, grilled, mashed, microwaved or steamed. Raw, it is reminiscent of jicama, and can be added raw to salads.

      




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