Chef Chris and I had a great time doing cooking demos at last night’s “Ladies Night” event at the Portland Sportsman’s Warehouse, supporting Royal Family Kid’s Camps!
The turnout was awesome, and we enjoyed the opportunity to show folks a great, almost full-proof way to prepare a delicate, moist, and delicious salmon dish, regardless of their level of cooking experience.
As promised, here are the recipes!
Simple Poached Salmon
4 five-ounce salmon fillets
1/4 cup dry white wine
2 sprigs parsley
2 sprigs tarragon
4 tablespoons butter
Salt and pepper to taste
Lemon juice to taste
Season the salmon pieces with salt and set aside. Choose a heavy pan just large enough to fit the salmon snugly in one layer and add the wine, tarragon, and just enough water to come halfway up the salmon pieces (but do not add the salmon yet).
Season with a good pinch of salt and bring to a boil.
Once boiling, immediately turn the heat to very low so it’s barely simmering. Add the fish pieces and cook for 3 1/2 minutes (add an extra minute or two if using steaks), then carefully turn the pieces over and cook for 3 minutes more to finish. Ensure that the water never gets hot enough to boil.
Remove the fish pieces to a warm plate then turn the heat to high to reduce the liquid by half. Whisk in the butter and season to taste with salt and lemon juice, if necessary.
Pour the sauce over the fish and garnish with a little chopped parsley.
Orzo with Lemon and Parsley
1/2 cup extra-virgin olive oil
2 garlic cloves (thinly sliced)
3/4 lbs orzo (cooked)
1 lemon, juice & zest
1/2 bunch of flat leaf parsley
salt freshly ground pepper
In a small Dutch oven over medium-low heat, warm the olive oil. Add the garlic and sauté until fragrant but not browned, about 2 minutes. Gently fold in the cooked orzo, lemon zest, lemon juice, parsley, salt and pepper until well mixed.
Transfer the orzo to a serving bowl and serve warm.