Colin’s Poached Salmon - as seen on “Off The Grid” - S2E4
Serves 2
Ingredients:
2 x portions of fresh Akaroa King Salmon
1 x cup Emerson’s cider (or white wine)
½ fresh chilli
250g cherry tomatoes cut in half
2 cloves chopped garlic
1 x sliced red onion
Pinch salt
Splash red wine vinegar
1 tbsp Chilli paste
1 bunch asparagus chopped
Salt & pepper
Season salmon with salt and pepper
Add cider or white wine to a large fry pan and bring to the boil.
Add ½ chilli, cherry tomatoes, red onion, garlic, pinch of salt and splash of red wine vinegar. Cook on simmer for 10 minutes.
Add chilli paste, simmer for further 5 minutes or until the onion softens.
Add salmon to the pan – skin side down and poach in the liquid.
Once the salmon has changed colour and cooked through remove from the pan to rest.
Add chopped asparagus to the pan until softened but still a slight bite.
Once salmon rested remove skin and bloodline.
Place salmon on a plate and pour over some of the sauce and vegetables.
Made with our Skin-On Fresh Salmon Fillets
