Sake Poached Salmon With Wilted Greens And Shallot Vinaigrette Recipes

SAKE POACHED SALMON WITH SOMEN AND FENNEL SALAD

Steps:

• In a salmon poacher or large saucepot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce, and water, to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes).
• In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy, and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper.
• In a large bowl, mix together fennel, somen, and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
• Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.
• Drink Suggestion: Wakatake Daiginjo "Onikoroshi" Sake

SAKE POACHED SALMON WITH WILTED GREENS AND SHALLOT VINAIGRETTE

Steps:

• To prepare vinaigrette, combine first 5 ingredients in a small bowl. Slowly add olive oil, stirring constantly with a whisk. Set aside.
• To prepare salmon, combine 1 cup water, sake, and ginger in a large sauté pan over medium-high heat; bring to a boil.
• Reduce heat, and add salmon to pan. Cover and simmer 6 minutes.
• Remove salmon and ginger from pan. Discard the ginger.
• Add Swiss chard and spinach to pan; cook 2 minutes or until wilted. Stir in salt and pepper.
• Divide the spinach mixture evenly among 4 plates. Top each serving with 1 salmon fillet; drizzle each serving with 2 tablespoons vinaigrette.