So today i decided to make my all-time favorite poached salmon. And i assure you that this salmon recipe is going to be the best you’ll ever make! The best part is that this recipe is extremely healthy – so you’ll enjoy every single bite of it!
Now let’s start cooking…
For The Salmon Tomato Broth:
- 400 Grams of Salmon Fillet
- 8 Garlic Cloves – peeled, and roughly chopped
- 2 tsp Olive Oil
- 5 Medium Ripe Tomatoes (The riper the better!)
- 1 1/4 Cups of Vegetable Broth
- 1/4 Cups of White Grape Juice
- 1/8 Cups of Basmalic Vinegar
- 2 Cup Water
- 1 Tbs dried thyme (or fresh thyme leaves)
- Salt and pepper for seasoning
For The Sautee Asparagus:
- 20 pcs medium-sized asparagus
- 1 tsp butter
- ground black pepper
- sea salt
- 1/8 tsp italian seasoning
For The Mashed Potatoes
- 4 Medium potatoes
- 1 Tbs butter
- 1/8 Cups Milk
- salt and pepper for taste
First of all, roughly peel and chop the 8 cloves of garlic. Wrinse it under cold water to ensure that there are no peels left on the garlic cloves.
In a large braising dish (or sautee pan with a lid), Set the stove to medium-high heat and pour in the 2 Tsp of Olive Oil. Sautee the chopped garlic in the oil until slightly browned and soft in texture, about 4 minutes.
Once the garlic is soft enough to squish, pour in the 1/4 cups grape juice and 1/8 cups basmalic vinegar in order to deglaze the pan. Once deglazed, pour in the 1 1/4 cup vegetable broth, 1 Tbs thyme and the 2 Cup of water. Season with a little salt and pepper. Bring it to the boil then lower the heat and allow it to simmer, covered, for 1 hour.
Meanwhile, prepare the salmon fillet by using a Fish Bone Tweezer to remove the pin bones. At the same time peel and cube the potatoes. Place the potatoes in a pot of water. Boil for 30 minutes, or until soft.
Locate the bones on the fish by running your fingers down its length. If pinbones are present you should be able to feel their tips. Grasp the end of the bone with the tweezer and pull in the opposite direction of the fish’s texture (as shown above). Continue doing so until the salmon is bone-free.
After an hour, the tomatoes should become soft. Lightly press on the tomatoes using a wooden spoon and allow it’s juices to be realeas. Taste the broth, and add more salt or pepper depending on your taste. You may need to add more water to milden the taste and make the broth lighter. Let the broth simmer, covered, for 5 mintes until it reduces a little.
Whilst waiting for the broth to reduce, prepare the asparagus by melting the 1 tsp of butter in a cooking pan over medium-high heat. Add the asparugus and fry for 3 minues. Season with the salt, pepper and italian seasoning.
Drain all the water from the boiled potato pot and place the pot over the stove at low heat. Add the butter and seasoning. Mash the potato using a fork until the texture is smooth.
Add the salmon skin side down into the broth. Poach it covered for 7 minutes. Flip sides and do The same for another 7 minutes.
And you’re done!!! To serve, layer the mashed potatoes on a plate, topped with the sauteed asparagus then the poached salmon. Drizzle with the tomato broth and garnish with some thyme and freshly ground balck pepper.
(you can substitute the asparagus with some steamed brocolli as well – shown in the photo above. It makes for a great meal!)
Adapted from a Recipe by Meredith Steele.
(visit her blog on: http://www.insockmonkeyslippers.com/)