Poached salmon nicoise with caper vinaigrette

CHICOPEE, Mass. (Mass Appeal) – Enjoy a taste of spring with a delicious poached salmon dish. Daniel Martinez, Chef and Owner of Bistro Les Gras in Northampton, showed us how to make a poached salmon nicoise with caper vinaigrette.

Poached Salmon Nicoise with Caper Vinaigrette

For the salad:
4 salmon filets
1 pound baby potatoes
4 hard boiled eggs, quartered
4 tomatoes, halved crosswise
½ pound green beans, trimmed
8 cloves garlic
1 bunches watercress (optional)
Olive Oil

For the poaching liquid:
2 quarts water
½ cup white wine vinegar
2 tablespoons salt
½ cup white wine
2 tomatoes
1 carrot
1 onion
1 celery stalk
bay leaf
sprig thyme

For the vinaigrette:
¼ cup capers, chopped
1 shallot, minced
1 clove garlic, minced
2 tablespoons minced parsley
1 tablespoon minced tarragon
1 lemon
olive oil

Directions:
A few days ahead make the vinaigrette base-mix the capers, shallot, garlic and herbs in a small bowl with enough olive oil to give it a sauce consistency (roughly ¼ cup). Refrigerate until ready to use.
Preheat oven to 300 degrees F. Toss garlic, tomatoes, potatoes and green beans with olive oil. Place tomatoes cut side up on sheet pan and add the rest of the vegetables. Roast until tomatoes are shriveled and slightly dry to the touch gently stirring the other vegetables every so often, about 1-1 ½ hours.
Put all the ingredients for the poaching liquid into a pot and bring to boil. Reduce the heat to a simmer and cook until broth reduces by half, about 25 minutes. Add salmon fillets, cover and turn off the heat. Let sit in broth 10 minutes until thermometer inserted into the thickest part comes to 125 degrees or a metal skewer inserted into the fish feels warm. If you like your salmon cooked more than medium rare, leave it in longer or keep the heat on low as you leave the fish in the liquid. Gently remove from the liquid and keep warm.
To finish your vinaigrette, add 1 tablespoon of the poaching liquid and juice from half a lemon. Once you add the lemon juice the color of the herbs with slowly start to brown so don’t add it too early.
Divide the vegetables evenly onto 4 plates and add segments of hardboiled egg and watercress. Top with the salmon and spoon over the vinaigrette.
You can strain and reserve the poaching liquid for another use, it makes a delicious soup broth.

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