Cold Poached Salmon with Fennel-Pepper Relish

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
You can do all of the chopping and cooking for this dish the day before the party. Keep refrigerated until you're ready to serve, top the salmon with the relish juice before you put in on the buffet.

Yield:

8 servings (serving size: 1 fillet and 3 tablespoons relish)

Recipe from

Nutritional Information

Calories 338
Caloriesfromfat 35 %
Fat 13.2 g
Satfat 3.1 g
Monofat 5.7 g
Polyfat 3.2 g
Protein 37.3 g
Carbohydrate 12.7 g
Fiber 1.3 g
Cholesterol 88 mg
Iron 1 mg
Sodium 315 mg
Calcium 45 mg

Ingredients

Relish:
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped fennel bulb
1/4 cup finely chopped onion
1 tablespoon finely chopped fresh or 1 teaspoon dried tarragon
1 tablespoon sugar
3 tablespoons white wine vinegar
2 teaspoons capers
1/4 teaspoon salt
Salmon:
1 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery
2 (8-ounce) bottles clam juice
1 (12-ounce) bottle dark ale (such as Liberty)
1 bay leaf
8 (6-ounce) salmon fillets (about 1 inch thick), skinned

Preparation

To prepare the relish, combine the first 8 ingredients, stirring well. Cover and chill.

To prepare salmon, combine 1 cup onion and next 5 ingredients (onion through bay leaf) in a Dutch oven; bring to a simmer. Cover and cook 20 minutes. Strain liquid through a sieve into a bowl; discard solids.

Return liquid to pan; bring to a simmer. Add salmon; cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Remove salmon from pan; chill. Discard cooking liquid. Serve relish over salmon.

Note:

March 2003