POACHED SALMON - KOJI COOKS

Poached Salmon is a very elegant dish, easy to prepare, serve it hot or cold.

Cold Poached Salmon is very fancy, topped with Creme Fraiche/Mustard Sauce, Japanese Caviar, Scallions and fresh Dill, it is sure to impress. The cold version can be prepared hours or a day in advance, the Cold Salmon makes an excellent Starter or Main Course, perfect for a warm Summer Picnic.

POACHED SALMON, MUSTARD SAUCE, CAVIAR, SCALLIONS AND DILL

A SIDE OF SALMON POACHING IN AN ANTIQUE FRENCH SALMON POACHER

POACHED SALMON & MUSTARD SAUCE - Recipe (serves 4)

Pictured above is a skinless side of Salmon poaching, perfect for a party, always a show stopper. The recipe below is for four people, allow about a 2" center cut Fillet of Salmon, skin off, per person. Serve hot or cold, the recipe is the same for both. A super easy Mustard Sauce recipe follows, the Mustard Sauce is equally as good on Chicken, Shrimp, Scallops, Lobster or even chilled steamed Asparagus or Leeks. Pictured is a Japanese Caviar called Tobiko, which by the way was also the name of my Houseboat that I lived on in Sausalito. Tobiko is available at Asian Markets and most Seafood Markets, it comes frozen, you simply hack off a piece as needed!

MUSTARD SAUCE = In a small bowl whisk together, 3/4c Creme Fraiche or Sour Cream + 1/4c Mayo + 2T Dijon Mustard +1T Honey or Light Brown Sugar + 1/4t kosher Salt + 10 grinds of Fresh Black Pepper.

POACHED SALMON

1 8" Center cut, skin off Fillet of Salmon, cut in four equal lengths, (not farm raised if possible).

Water

1T Kosher Salt

1/3c Dry White Wine

GARNISHES = Japanese Caviar (Tobiko), sliced Scallions & Fresh Dill.

METHOD

1. Place the Salmon Fillets, in a high sided Pan or Pot, side by side, not touching.

2. Add enough Water to over by 1/2".

3. Add the Salt and Wine.

4. Bring to a boil over medium-high heat, cover and reduce heat to medium.

5. Simmer for 5 minutes, turn off, insert the tip of a knife into the center of one of the Fillets to check doneness, it should be rosy not raw, leave it in a few minutes if it is not cooked to your liking, though Salmon can be very rare or raw, like Sushi or Sashimi.

6. Carefully remove the Salmon from the bath with a Spatula, it is now ready to enjoy hot or refrigerate until well chilled, for the cold version.

7. Top generously with the Mustard Sauce, a spoon of Caviar, a sprinkle of scallions and Dill.

KOJI, HELPING STEVE IN THE WABI KITCHEN.