Poached Chilean Salmon, Swiss Chard, Grapes, Creamy Lemon Dressing

25 Minutes | Serves 4 | Ingredients | Equipment | Preparation

Ingredients

Salmon Ingredients:

16 oz.                          Chilean salmon loin, center cut portions, 4 ounces each, skin on

2 qt.                            Water

1 pt.                             White Wine

1 ea.                             Lemon (zested, cut in half and juiced, then sliced in 1/4ths., lengthwise)

3 oz.                             Salt, kosher

8-10 ea.                       Black peppercorns

Swiss Chard Garnish:

1bc.                              Swiss Chard (red, white, or green or combination)

2 oz.                             Olive Oil

4 oz.                             Grapes, rinsed, split in half

4 oz.                             Mayonnaise

1 tsp.                            Dijon mustard

1 tsp.                            Lemon juice, about ½ a lemon

1 tsp.                            Lemon zest

1 tsp.                            Chives, thinly sliced

2 oz.                             Water

Salt and fresh cracked black pepper to taste

Equipment

• medium-sized pot,
• medium sized sauté pan with lid,
• thermometer,
• slotted spoon,
• stainless steel bowls,
• stainless steel whip

Method of Preparation

1. Prepare poaching liquid by placing water, white wine, lemon quarters (leftover lemons from zesting and juicing), salt and peppercorns in large stainless steel pot and bring to a simmer. Reduce heat to 160 degrees F., add Chilean Salmon fillets and poach for approximately 10 minutes until internal temperature of 128-130 degrees F.
2. While salmon is poaching, thoroughly wash Swiss Chard and cut into thin ribbons. Place olive oil in medium sized sauté pan and bring to medium heat. Add Swiss Chard and stir. Season with salt and pepper. Reduce heat to low and cover with lid. Allow chard to gently wilt. Once wilted. Turn off heat and add grapes.
3. Prepare lemon dressing by placing mayonnaise in stainless steel bowl. Add mustard, lemon juice, lemon zest, and chives and stir with whip until incorporated. Gently add a small amount of water to the mixture while whipping until thinner than typical mayonnaise and creamy in texture. Taste. Season with salt and pepper to preference.

To serve, spoon 2-3 ounces of sautéed chard and grapes onto a plate. Top with one portion of poached salmon. Drizzle plate with creamy lemon dressing.

Optional Garnish: we like to garnish with baby greens, herb flowers, and blanched multi-color cauliflower florets.

Enjoy!

All our Salmon recipes utilize widely available ingredients that are often prepackaged for safety and hygiene, are easy to prepare, nutritious, and delicious. If you have questions email us at information@chileansalmon.com