Simple Salmon with Crudites Salad
Instructions:
- This one is for real salmon lovers. I am talking perfect salmon fi llets every time. Read this through, and you will be very surprised how I do it—it’s a real conversation piece. You’ll need to make a batch of the Citrus Vinaigrette.
- Simple Salmon
- 4 7-oz. wild salmon fillets
- 4 plastic sealable bags
- zest of 1 lemon
- 1 cup dill sprigs
- 1/4 cup maple syrup
- sea salt
- cracked pepper
- 1/4 cup sunflower seed oil
- Crudités Salad
- 1 bulb fennel, finely sliced
- 1 medium carrot, finely sliced
- 5 green onions, finely sliced
- 8 red radishes, finely sliced
- 1 small red onion, finely sliced
- 1 small cucumber, finely sliced
- 2 pink grapefruits, peeled and broken into sections
- 1/2 cup chervil leaves, picked
- 1/2 cup chives, sliced
- 1 recipe Citrus Vinaigrette
- Simple Salmon
- Place a salmon fillet in each sealable bag. Whisk the remaining ingredients and divide equally among the bags.
- Move the salmon fillets around in the bags to coat all sides.
- In a large stockpot, bring about 20 cups of water to a boil.
- Turn off the heat and wait about 5 minutes, or until the water is 122ËšF.
- Add the salmon bags and let them fl oat in the hot water until salmon is cooked, about 13 minutes. Remove and serve.
- Crudités Salad
- Place vegetables in an ice bath until you serve.
- Drain the vegetable slices very well, add the herbs, then add Citrus Vinaigrette and grapefruits and toss.
- To serve, place dressed salad in a shallow bowl, make a well in the center, and place the salmon on top.