Cold Poached Salmon with Fennel-Pepper Relish

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

1. To prepare the relish, combine the first 8 ingredients, stirring well. Cover and chill.
2. 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.
3. 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.