Cold Poached Salmon with Fennel-Pepper Relish

Cold Poached Salmon with Fennel-Pepper Relish
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • Relish:
  • 8 (6-ounce) salmon fillets (about 1 inch thick), skinned
  • 2 (8-ounce) bottles clam juice
  • 1 cup chopped onion
  • Salmon:
  • 1 tablespoon finely chopped fresh or 1 teaspoon dried tarragon
  • 1 (12-ounce) bottle dark ale (such as Liberty)
  • + 10 more ingredients
    • ¼ teaspoon salt
    • 2 teaspoons capers
    • 1 bay leaf
    • 1 tablespoon sugar
    • 1/3 cup chopped celery
    • ¾ cup finely chopped fennel bulb
    • ¼ cup finely chopped onion
    • ¾ cup finely chopped red bell pepper
    • ½ cup chopped carrot
    • 3 tablespoons white wine vinegar

To prepare the relish, combine the first 8 ingredients, stirring well. Cover and chill. To prepare salmon, combine 1 cup onion and next 5 ingredients (onion through bay leaf) in a Dutch oven; bring to a simmer. Cover and cook 20 minutes. Strain liquid through a sieve into a bowl; discard solids. ...

View full recipe at My Recipes

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