I’ve had a love affair with salmon since ….. ummm, forever. I’m fortunate to have a fish monger within a few city blocks of my home. He always ensures each filet is fresh from the sea and free of bones. Oh, I love my fish monger too!
This Citrus and Peppery Poached Salmon recipe made it’s debut at our first Annual Christmas Open House celebration ten years ago. I serve it at room temperature on a super large decorative serving platter lined with decorative lettuces and freshly sliced lemons, and accompanied with honey mustard/mayonnaise, capers, thinly sliced tomatoes and julienne scallions next to a basket filled with mini croissants. This is a help-yourself sandwich option and works well at any time of year.
I enjoy salmon for breakfast with my Smoked Salmon Eggs Benedict recipe (will post soon!), for lunch on top of a hearty romaine salad or for dinner with rice and roasted asparagus.
Baked, grilled, poached or smoked – Phew … I love salmon.
Photo, courtesy of Simple Recipes
- 2 pounds Salmon filet, deboned
- 5 Lemons, sliced (save 2 lemons for garnish)
- 2 Oranges, sliced
- 1 Fennel, remove prawns and slice fennel (save several prawns for garnish)
- 1/4 cup Black peppercorns, crushed
- 1 teaspoon Course Sea Salt
- Place a deep, wide sauce pan on stove top and add salmon filet to pan. Top with enough cool water to entirely cover the filet.
- Add sliced fennel and prawns, sliced lemons (3 lemons) and oranges, sea salt and crushed peppercorns. The salt and peppercorns can remain somewhat on top of the filet vs stirred throughout water in sauce pan.
- Turn heat to medium high, and heat pan only until small bubbles begin to develop at bottom of pan. Then, reduce heat to low. It's important to bring the water temperature up before reducing it to simmer.
- Keep pan uncovered and simmer filet for approximately 45 minutes until salmon is tender and entirely cooked (test with a fork at very tip of filet).
- Remove poached filet from sauce pan to an x-large platter. This task will require a couple of sturdy spatulas. Remove cooked, sliced citrus, fennel and prawns. Lightly scrap and remove most peppercorns. Allow the filet to cool at room temperature.
- Line a fresh, x-large decorative platter with curly lettuces and place poached filet on lettuces. Garnish with freshly sliced lemons and freshly cut fennel prawns.
- If using this recipe for protein options throughout the week, merely wrap tightly in several layers of kitchen wrap, place on a platter for storage in the refrigerator. It will remain fresh for 3-4 days.