Stay tuned for the upcoming Podcast that will change the way you cook Salmon.
Master three summer sauces with healing herbs, that make summer cooking delicious and easy. Airs May 28th ~ where ever you listen to your podcasts.
Prep time: 10 minutes
Cook time: 7 minutes
4 wild salmon fillets 7-8 oz
1 tbsp. clarified butter, or grass fed butter, for pan searing salmon
2 cucumbers, sliced thinly, sprinkle a bit of fresh lemon juice.
1 1/2 cups water, or veggie broth
1/2 cup white wine
1 tsp. sea salt
4 pepper corns
3 lemon slices
a few leaves of aromatics, dill, parsley
1 cup fresh parsley leaves, stems removed
1 shallot, minced
1/8 tsp. salt, to taste
2 tbsp. fresh lemon juice, plus zest
pinch of fresh black pepper
4 tbsp. good quality olive oil
Poaching the salmon; fill a sauce pan with enough room to lay salmon fillets flat. Do it in batches of 2 if need be. Add all the poaching ingredients. Bring to a gentle boil. Lower the heat to a simmer. Place the salmon fillets skin side down in liquid, and poach for 5 minutes.
Gently place fillets on a plate lined with paper towels, to remove excess liquid.
Pan searing the salmon; In a non stick pan heat to medium- high heat. Add butter of choice. Lay the salmon skin side up, and sear for 2 -3 minutes, depending on thickness of fillets. Place the salmon in serving dishes.
Salsa Verde; In a small bowl, add chopped parsley, minced shallot, salt, lemon juice, and zest. Let sit for 5 minutes. Whisk in olive oil, and a pinch of black pepper. Taste for seasoning.
Assembly; Drizzle salsa verde over the salmon and the cucumbers. Serve.
Cooks note: Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.