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About the Recipe: This recipe uses a unique technique to poach salmon using a cartouche. It produces tender moist fish in a short amount of time. The lemon-flavored butter sauce glazes the fish and is silky smooth. Small tomatoes are a tart complement to the buttery sauce. The surprise was that the lemon slices are very mild and tender.
Recipe by: https://www.foodandwine.com/recipes/shallow-poached-salmon-with-leek-beurre-blanc
Why is Salmon so popular around the world?
Salmon is a popular fatty fish that’s loaded with nutrients and may reduce risk factors for several diseases. It’s also tasty, versatile, and widely available. There are many species of salmon that are prepared around the world. It’s popular in countries such as the United States, Canada, Japan, Korea, Russia and central Taiwan. It also has a growing farm raised market in South American and Norway.
Hints for using a cartouche:
Shallow poaching under a cartouche, a circle of parchment paper, yields tender fish in minutes. This method works with any mild fish, such as flounder, rockfish, or grouper. If any fillets are of uneven thickness (such as tapered portions near the tail), fold the thin portion underneath to achieve an even 3/4-inch thickness.
To Serve: Discard parchment cartouche; divide salad among 4 plates; place salmon on serving plates. Spoon sauce over fillets; garnish with thin radish slices and thyme leaves. Serve immediately.
Serves: 4
pdf for Copy of Recipe – Shallow-Poached Salmon with Lemon Butter Sauce
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