Slow-Poached Scottish Salmon

Staff Writer
Slow-Poached Scottish Salmon
Charlie Palmer at Bloomingdale's

Chef Kim creates a depth of flavor with his Scottish salmon by poaching it in a celery, lemongrass, and white wine liquid that’s been infused with lemon and lime peels. It’s sprinkled with an herb-bacon crust to give a fresh and crunchy finish.

 

4
Servings
658
Calories Per Serving
Deliver Ingredients

Ingredients

For the salmon

  • 1/2 onion, large dice
  • 1 clove garlic
  • 1 stalk celery
  • 1 stalk lemongrass
  • 1 Teaspoon black peppercorns
  • 1 Cup white wine
  • 1/8 bunch parsley
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 lemon peel
  • 1 lime peel
  • 3 Liters water
  • Four 6-ounce salmon fillets

For the herb-bacon crust

  • 1 Cup bacon, small dice
  • 2 Cups panko breadcrumbs
  • 2 Tablespoons butter
  • 1 Teaspoon parsley, chopped
  • Salt and pepper, to taste

Directions

For the salmon

Add all of the ingredients except for the salmon into a large sauce pot and bring to a boil. Return to a simmer and add the salmon fillets and gently simmer until cooked through, about 4-5 minutes. 

For the herb-bacon crust

In a medium skillet, cook the diced bacon until crispy and then drain on a paper towel. Add the panko to the bacon fat and cook until crispy. Add the bacon and the chopped parsley to the panko and season with salt and pepper to taste. Sprinkle the herb-bacon crust on top of the poached salmon fillets. 

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.

Nutritional Facts

Total Fat
38g
59%
Sugar
3g
N/A
Saturated Fat
12g
59%
Cholesterol
123mg
41%
Protein
41g
83%
Carbs
29g
10%
Vitamin A
71µg
8%
Vitamin B12
6µg
94%
Vitamin B6
1mg
61%
Vitamin C
18mg
30%
Vitamin D
0.2µg
N/A
Vitamin E
6mg
32%
Vitamin K
47µg
58%
Calcium
150mg
15%
Fiber
3g
12%
Folate (food)
61µg
N/A
Folate equivalent (total)
61µg
15%
Iron
3mg
15%
Magnesium
79mg
20%
Monounsaturated
12g
N/A
Niacin (B3)
16mg
79%
Phosphorus
472mg
67%
Polyunsaturated
8g
N/A
Potassium
865mg
25%
Riboflavin (B2)
0.3mg
19.5%
Sodium
2465mg
100%
Thiamin (B1)
0.4mg
29.1%
Trans
0.3g
N/A
Zinc
1mg
9%

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