This holiday season, entertain in style (while also making the planet a healthier place) with Chef Andrew Zimmern’s Cold Poached Sustainable Verlasso Salmon!

This elegant recipe is simple, yet delicious. First, poach the sustainably-raised salmon to perfection in a classic French court bouillon – boiling water with wine that has been seasoned with aromatics like celery, parsley, lemon, onion, and peppercorns.

Once the salmon has cooled, dress it with cucumbers and pair with a flavorful Green Goddess Dressing for a festive, swoon-worthy platter!

INGREDIENTS

·       3 cups dry white wine

·       3 parsley sprigs

·       1 lemon, sliced

·       1 small onion, chopped

·       3 celery ribs, chopped

·       1 tablespoon whole black peppercorns

·       1 Verlasso salmon fillet, pin bones removed

·       Lemon slices, for garnish

·       Cucumber slices, for garnish

 

Green Goddess Dressing

·       1 cup lightly packed parsley leaves

·       4 scallions, chopped

·       6 anchovy fillets in oil, drained and chopped

·       1/3 cup lightly packed tarragon leaves

·       2 tablespoons fresh lemon juice

·       1 tablespoon minced shallot

·       1 1/2 teaspoons Worcestershire sauce

·       2 teaspoons white vinegar

·       1 garlic clove

·       3/4 cup mayonnaise

·       Kosher salt

·       Freshly ground pepper

Andrew Zimmern Holding Verlasso Salmon Fillet

DIRECTIONS

In a fish poacher or a pot large enough to hold the salmon, combine the wine, parsley, lemon, onion, celery and peppercorns. Add a few inches of water and bring to a boil. Let simmer for 10 minutes. Add the salmon fillet (it should be fully submerged) and bring the water back to a boil. Cover, turn off the heat and let it rest in the hot court bouillon for 30 minutes. Using 2 spatulas, carefully transfer the salmon fillet to a large platter. Refrigerate until cool.

Meanwhile, combine all of the ingredients for the green goddess dressing in a food processor. Puree until smooth. Cover and refrigerate until you’re ready to serve.

Garnish the salmon with cucumber slices and add parsley, lemon and tomatoes to the platter. Serve with the green goddess dressing.

Cold Poached Salmon

Need more mouthwatering salmon recipes for your holiday celebrations?

Check out our Feast of the Seven Salmon dishes!