Serves 4
30 min
Salmon à la Nage With Summer Vegetables
Recipe GLPR47ecdcaf4a6736
A light and elegant poached salmon dish featuring delicate white wine and ginger broth infused with fresh herbs, served alongside tender summer vegetables. The salmon fillets are gently poached in a fragrant court-bouillon and finished with bright cherry tomatoes and fresh scallion garnish for a fresh, Nordic-inspired meal.
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Ingredients
3 tablespoons Extra-virgin olive oil, divided
2 Medium carrots, diced
1 Small head fennel, diced
2 small Small summer squash and/or zucchini, diced
½ Medium yellow onion, diced
2 inch knob Fresh ginger knob, peeled and cut into thick slices
1 cup Dry white wine
3 cups Water
2 Parsley sprigs
2 Tarragon sprigs
4 6-ounce Boneless, skinless salmon fillets
Kosher salt
Freshly ground black pepper
1 cup Cherry tomatoes, quartered
1 Scallion, white and light green parts only, thinly sliced on a bias
Chopped parsley and tarragon, for garnish
Directions
Heat 1 tablespoon of olive oil in a large shallow pot or wide saucepan over medium heat. Add the diced carrots, fennel, squash, and onion. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the bruised ginger slices to the pot and cook for 1 minute until fragrant.
Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for 2–3 minutes to reduce slightly.
Add the water, parsley sprigs, and tarragon sprigs. Bring to a gentle simmer over medium-high heat.
Gently place the salmon fillets into the simmering broth, skin-side up if applicable. Reduce heat to medium-low and maintain a bare simmer (the broth should show only small bubbles). Cook for 8–10 minutes, until the salmon reaches an internal temperature of 145°F at the thickest point.
While the salmon cooks, heat the remaining 2 tablespoons of olive oil in a small skillet over medium-high heat. Add the quartered cherry tomatoes and a pinch of salt and pepper. Cook for 2–3 minutes, stirring gently, until the tomatoes soften slightly but remain intact. Remove from heat and set aside.
Carefully remove the salmon fillets from the poaching liquid and place one in the center of each serving bowl. Discard the ginger slices and herb sprigs, then ladle the vegetable-broth mixture around the salmon.
Top each portion with the warm sautéed cherry tomatoes, a sprinkle of sliced scallion, and a garnish of fresh chopped parsley and tarragon. Season with kosher salt and freshly ground black pepper to taste and serve immediately.
