Cold-Poached Salmon With Shaved Apple and Fennel Salad

This refreshing salad of shaved apple and fennel with cold-poached salmon is a great quick meal for a warm night.  Shave the apple and fennel with a vegetable peeler while the poaching broth is heating up, and then prepare the vinaigrette while the salmon is poaching and the meal will come together in less than 30 minutes.

I just read an article here about the benefits of eating cold water fish such as salmon, and learned that many nutritionists are recommending eating it twice a week to reduce risk of coronary artery disease and boost the immune system, among other things.  So expect to see some more fish recipes soon!


Cold-Poached Salmon with Shaved Apple and Fennel Salad
Adapted from Home Cooking with Charlie Trotter

INGREDIENTS:
1 quart vegetable broth (4 cups)
1/3 cup plus 2 tablespoons chopped fresh tarragon
1 1-pound salmon fillet, skinned and cut into 8 pieces
Salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice
5 tablespoons extra virgin olive oil
5 tablespoons canola oil
1 granny smith apple, peeled, cored, and cut into thin shavings with a vegetable peeler
1 bulb fennel, cut into thin shavings with a vegetable peeler

DIRECTIONS:

Prepare the broth: Put the broth into a medium saucepan and bring to a boil.  Add the 1/3 cup of chopped tarragon and simmer 3 minutes.  Strain using a fine mesh sieve and discard the tarragon.

Cook the Salmon: Place the salmon in a shallow pan and pour in the warm broth.  Let stand for 2 minutes and then turn the salmon pieces and let stand 3-5 minutes, or until the salmon is cooked.  Remove the salmon from the liquid and season to taste with salt and pepper.

Prepare the Vinaigrette: Whisk together the lemon juice, 2 tablespoons tarragon, and oils in a small bowl and season to taste with salt and pepper.

Combine the apple and fennel in a bowl.  Toss with 1/2 cup of vinaigrette and season with salt and pepper.  Spoon some of the salad in the center of each plate and top with 2-3 pieces of salmon.  Drizzle remaining vinaigrette over the salmon and around the plates.

Make ahead tip: Once the salmon is cooked and the broth is cooled down a bit, the salmon can be returned to the broth and held at room temperature for up to 1 hour.  Don't rush to get the dish finished; it is best served at room temperature.