Poached salmon with asparagus and kohlrabi sl Recipe

Home -> [Asparagus, Entrees, Fish, Poached, Seafood, Vegetables] -> [Poached salmon with asparagus and kohlrabi sl Recipe]

Poached salmon with asparagus and kohlrabi sl

Artist:	_	Yield:	4
Categories:	Asparagus, Entrees, Fish, Poached, Seafood, Vegetables	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

2		Whole leeks -- white, lt.
		Green onl
1	cup	Dry white wine
3	tbsp	Fresh lemon juice
1 1/2	tsp	Salt
1	tbsp	Black peppercorns
1	bunch	Fresh oregano
4		Whole salmon fillets --
		Skinless
20		Whole asparagus spears
6		Sprigs fresh dill -- for
		Garnish
		Kohlrabi slaw (see recipe)

Procedures:

1	Trim roots from leeks, leaving bases intact so leeks do not seperate into layers when cut.
2	Halve leeks lengthwise; wash thoroughly under running water.
3	Place 2 ?quarts water, wine, lemon juice, salt, peppercorns, oregano and leeks in a large shallow saucepan.
4	Bring to a boil.
5	Reduce heat to medium low; simmer until very flavorful, about 45 minutes.
6	Meanwhile, slice into one long side of each salmon fillet about ?of the way through, forming a pocket.
7	Trim tough bottoms from asparagus; cut each spear in half.
8	Arrange ten asparagus halves in the pocket of each salmon fillet (parallel to the cut side) in two rows of five, facing tips toward center.
9	Press gently to close.
10	Tie kitchen string around salmon in two places, so pocket stays closed while poaching.
11	Return stock to a boil.
12	Reduce heat so stock is at a bare simmer.
13	Add salmon and poach, adjusting heat to maintain a bare simmer, for 8 to 10 minutes.
14	Transfer salmon from stockpot to a glass or ceramic baking dish.
15	Allow liquid to cool for 5 minutes, then pour over salmon; let stand until cool, about 1 hour.
16	Remove salmon from liquid; let stand to come toroom temperature, about 45 minutes.
17	Untie salmon and slice each fillet widthwise into 1-inch pieces; garnish with dill sprigs and serve kohlrabi slaw on the side.
18	recipe by : martha stewart living, may 1996