Poached King Salmon with Steamed Asparagus and Tapenade Salsa
This recipe comes to your kitchen from that of Chef Didier Labbe of the Clementine restaurant in San Francisco (see Appendix A). The salmon is poached, which is the lightest method of cooking, requiring only water. Adding wine and other herbs to the cooking liquid, however, is a great way to infuse good flavor into poached poultry or fish, as this recipe calls for. This dish is a wonderful source of omega-3 fatty acids as well as other beneficial heart-healthy fats.
Combined with asparagus, the vitamin A content of this dish is off the chart, so eat up for eye health! Asparagus also lends a significant source of fiber, some good protein, and a bunch of folate. For women of childbearing age, folate is essential for the prevention of birth defects and has even healthier outcomes in diabetic patients as well. For everyone else, adequate folate intakes can also lower something called homocysteine, high levels of which are linked to heart disease.
By the way, if you don’t have the time or energy to prepare your own fish stock, you can find the prepared version at many grocery stores and specialty food stores. Just remember, homemade always tastes better and is better for you, too!
Preparation time: 45 minutes
Cooking time: 15 minutes
Yield: 4 servings
· Fish Stock (see the following recipe):
· 1⁄2 pound green asparagus
· 1⁄2 pound white asparagus (if not available, use
· an additional 1⁄2 pound green asparagus)
· 4 salmon fillets, 6 ounces each
· Tapenade Salsa (see the accompanying recipe)
1- Prepare the fish stock.
2- While the stock is cooking, prepare the asparagus. Add the asparagus to lightly salted,
boiling water and cook until tender. Immediately remove the asparagus from the boiling water and shock it in a cold-water bath. (Check out Chapter 11 for tips on blanching and shocking vegetables.)
3- Bring prepared fish stock to a gentle simmer over medium heat. Add the salmon fillets
to the simmering fish stock and cook for 5 minutes. Remove from broth and keep warm.
4- Prepare the tapenade salsa (see the accompanying recipe).
5- Just before serving, reheat the asparagus in the simmering fish stock, approximately 5 minutes.
6- Serve each salmon fillet with the asparagus tips and top with the Tapenade Salsa.
Fish Stock :
- · 1 pound fish bones
- · 2 cups water, divided
- · 1 small onion, diced
- · 1⁄2 pound leeks, sliced and well rinsed
- · 1 pinch ground cloves
- · 1⁄4 cup dry white wine
- · Juice of 1 lemon
1- In a large sauté pan, add the fish bones to 1 cup of cold water and bring to a simmer.
2- Add the onion, leeks, clove, and white wine and return to a simmer; then add the remaining 1 cup water and the lemon juice. Continue to cook the bones for an additional 30 minutes.
3- Strain the broth through a fine mesh strainer. Reserve the broth; discard the bones and other solids.
Tapenade Salsa :
· 2 ounces anchovies
· 1 cup pitted black olives
· 2 cloves garlic
· 1 cup olive oil
· 2 tablespoons balsamic vinegar
1- In a food processor, combine the anchovies, olives, and garlic until the mixture becomes a paste, about 45 seconds.
2- In a separate bowl, combine the olive oil and vinegar.
3- Combine the two mixtures and stir.
Per serving: Kcalories 838 (From Fat 639); Fat 71g (Saturated 10g); Cholesterol 109mg; Sodium 1,226mg; Carbohydrate 7g (Dietary Fiber 1g); Protein 43g.