I’ve been eyeing a bag of frozen salmon steaks for over a week now. The idea of gently poaching them in a fresh bay leaf flavoured water has steadily grown in my head.
My stolen brunches look like they’ve survived a hurricane, with only a handful of leaves left, so I am making every one count!
I have never poached salmon before. My preferred method, to be honest is grilling it or flash frying it, leaving the middle slightly raw and juicy. Lovely..
But I am so happy I’ve tried it! The texture and flavour turned out so soooo smooth and mellow that I felt like I was putting Heaven in my mouth with every bite. The exotic bay leaf fragrance works amazingly well, counterbalanced by the deep bite of the whole peppercorns that I threw in the water. And the taste got perfectly well rounded by the nuttiness of the extra virgin olive oil I went a bit overboard with. Can you tell I’ve had a great meal? Can you tell I am proud of myself…? Can you? Can you.. Hahah
Give it a try, I urge you!.. Unlike in my previous chocolate recipe, bay leaf, I believe now, was created to compliment salmon! And the simplicity of the recipe (it takes 3 ingredients and under 15 minutes to do from start to table) gives you no excuse to sway from it whatsoever! Grab a pot under one arm and some salmon under the other and march to the kitchen! NOW!
I am laying my Gentle Salmon on a bed of asparagus parcels. Just cause.
First of all get a large pot and fill it 2/3rds up with cold water. Throw in a generous splash of extra virgin olive oil, 2 pinches of sea salt and a few turns of the black pepper mill.
Bring to a rapid boil and drop in a large handful of fresh asparagus. 2 bunches will do the trick.
Preheat a grill to 200C. Lay the parcels on a tray, lined with tin foil. Drizzle with a little olive oil and finish with a crack of black pepperPut in the grill and set the alarm to 5 minutes. In the mean time, add to the boiling asparagus water 5-6 bay leaves and 10-12 whole peppercorns Drizzle some more olive oil and throw in another pinch of sea salt. The fish will need to take in some more of the flavour, less salt will leave it rather bland
Get your salmon steaks out
And slowly immerse each into the boiling water. See how the colour of it changes to transparent orange to gentle milky pink in an instance?It takes 3-4 minutes maximum for the steaks to cook. Don’t overdo it. You want a gentle, melt in the mouth texture, not chalky, “can’t swallow this” one.
All I am going to accompany the dish with, is a simple, roughly chopped tomato and shallot salad, seasoned with salt, pepper, olive oil and a drizzle of balsamic reduction.The asparagus parcels are ready at the same time the salmon is ready to come out (see? Timed perfectly!)Line 3 parcels, side by side on a plate and lay a beautiful salmon steak on top. a final drizzle of olive oil and a final crack of black pepper complete the pictureNow….isn’t this divine! Simplicity at it’s absolute best!