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Poached Salmon with Greens and Raspberry Mustard
Recipe By : Daniel Chong-Jiménez
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
2 pounds salmon filet
1 each lemon
1 each bay leaf
1 teaspoon whole black peppercorns
1 teaspoon celery salt
water
For the raspberry mustard:
1 cup fresh or frozen raspberries
1 tablespoon honey
1 teaspoon dijon mustard
1 teaspoon canola oil
1/4 cup fresh orange juice
For the greens:
4 ounces mixed greens (one bag)
To poach the salmon:
1. Cut the fish into 4 equal portions. Set aside.
2. Place the lemon (squeezing juice into the water) with the bay leaf,
pepper corns and celery salt in a pot with enough water to barely cover
the salmon.
3. Bring the mixture to a gentle simmer.
4. Cook for 8-10 minutes, remove from the hot solution and chill. Set aside.
For the mustard:
1. Place all the ingredients in a blender and run at high speed until smooth.
2. Strain out the seeds. Keep chilled.
To finish:
Place the greens on a platter as a base for the salmon. Place the salmon
on top and drissle with the raspberry mustard. Add some fresh raspberries
for garnish. Serve cool.