Slow-Poached Scottish Salmon

Slow-Poached Scottish Salmon
Staff Writer
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
1040
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. 

Nutritional Facts

Total Fat
62g
89%
Sugar
6g
7%
Saturated Fat
22g
92%
Cholesterol
50mg
17%
Carbohydrate, by difference
94g
72%
Protein
19g
41%
Vitamin A, RAE
975µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
610mg
61%
Choline, total
59mg
14%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Fluoride, F
101µg
3%
Folate, total
333µg
83%
Iron, Fe
46mg
100%
Magnesium, Mg
205mg
64%
Manganese, Mn
4mg
100%
Niacin
23mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
593mg
85%
Riboflavin
2mg
100%
Selenium, Se
38µg
69%
Sodium, Na
483mg
32%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
674g
25%
Zinc, Zn
5mg
63%

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.