Sunday, January 12, 2014

Poached Salmon With a Polish Twist

TGIF (Thank God Its Friday)!  You’ve had a tough week and you don’t feel like cooking a big meal.  All you want to do is catch your breath, relax, maybe have a light supper and get ready for the weekend.  Here’s a light dish, served at room temperature,  that’s perfect for a busy Friday after a long hard week.  You can prep it early and let it sit while you unwind. 

6 small salmon steaks
2 celery stalks
2 small onions
2 parsnips
2 carrots
1 tablespoon lemon juice
Salt to taste
12 medium shrimp, deveined, cooked, peeled
12 rolled anchovy fillets
3 canned beets, sliced and drained
1 large cucumber, sliced
2 tablespoons fresh dill

½ cup of mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
Salt & Pepper to taste

First, make the aioli by whisking the lemon juice, garlic, and salt & pepper to into the mayonnaise.  Add the lemon juice and salt very slowly and keep tasting until you’re happy with the flavor.  Refrigerate.

Place the salmon, celery, onions, parsnips and carrots into a large saucepan.  Cover with boiling water, season with salt, and poach at a low simmer for 20 minutes.  Take off the heat and throw in some ice to cool down the water to stop the cooking process.  When the water is cool, discard the vegetables, drain the fish and pat dry.

On a long serving platter, arrange the salmon steaks in the middle in a row.  Place one shrimp and one anchovy on each side of each salmon steak.  Alternate the cucumber and beet slices as you arrange them around the fish steaks.  Season to taste.  Sprinkle the fish and vegetables with lemon juice.  Garnish with the aioli.  Sprinkle dill over the entire platter.

Now it’s time for the platter and you to rest.  Sit down, enjoy your favorite beverage and relax until it’s time to dine.  Serve at room temperature.