Poached Copper River Salmon
- 2 Corn on the Cob
- ½ lb English Peas with Pods
- 1 Bunch Green Onion (roughly chopped)
- 1.5 C White Wine
- 3 C Water
- 1 Spring Mint (leaves removed from stem)
- 5 Pepper Corns
- 2 Cloves Garlic sliced
- 1 C baby red potatoes
- Four 6-7 oz Sockeye Copper River Fillets, skin removed (Can substitute Fresh Northwest or King Salmon as well)
- Place corn on the cob in 3 cups water. Bring to a boil and cook for 7 minutes until cooked. Remove cobs from water, let cobs cool then remove kernels by cutting them off with a knife. Keep kernels for later. Return the kernel-less cobs back to simmering water.
- Remove the peas from the pods. Add the empty pods to the water with the corn. Add the chopped green onion, wine, garlic, peppercorn and mint leaves. Let simmer for 45-60 minutes to develop flavor. Drain the broth to remove all solids. Discard of the solids. Return broth back to saucepan and bring to a boil.
- Salt the broth and add the red potatoes to cook for 10 minutes or until a fork passes easily through the center. Use a slotted spot to remove the potatoes. Turn the heat up to medium high to reduce the broth for 10 minutes.
- Add the shelled peas to cook in broth for 5 minutes. Remove with slotted spoon and place in a ice water bath to maintain vibrancy. Reduce broth to a simmer and gently add salmon so that it is covered completely by broth. Cook for 5-6 minutes in simmering broth.
- Taste broth. Season with salt and pepper as necessary.
- In bowl, add potatoes, peas and corn. Place cooked salmon on top of vegetables. Cover with broth. Garnish with green onion or chives or mint and serve.
Recipe by Chef Liz McCune of Eat Seattle.