Poached Salmon Salad

I love salmon, especially a good and fresh quality, or salmon trout, especially from Tasmania, lovely stuff. I was living and working for a year in Seattle and was there for the Salmon Run, what an experience to stand at the Locks and watch them jump, then go home and cook some of this lovely fish. For me salmon should be just cooked, I eat is of course as well raw as Sashimi, but when I cook it it has to be moist inside. The recipe today will poach the salmon at 65 o C or 150 0 F. This will just cook the salmon, but leave it tender and moist.


It is actually difficult to believe that about 100 years ago in Sweden and other Scandinavian countries staff was fed salmon daily and they had to make a law regulating the amount of times salmon was fed to staff. In Basel, Switzerland one was not allowed to feed staff more than 5 times a week salmon......now they don't exist anymore in the river Rhine.

There are different types of quality, the main ones being wild salmon and farmed salmon. Wild salmon beats the farmed one hands down, it is slightly leaner and has more flavour, but is a bit more expensive. Then of course there is the salmon trout, smaller than the salmon, but still with the pink meat. Salmon, salmon trout and the common trout are all from the Salmon family.

But now to the recipe, it is a very easy one, but one has to be careful with the cooking of the salmon as it over cooks quickly.

• Salmon fillet
• Rocket leaves
• Fennel, shredded
• Capers
• Oranges
• Raddicchio Rosso leaves
• Olive oil
• Champagne vinegar

Cut the salmon in 120 g pieces and wrap them tightly with plastic or cling wrap. Heat water to 65 o C/150 o F. Poach the wrapped salmon for about 10 to 12 minutes, take them out of the water and let them cool down slightly

In the mean time clean the salad leaves, peel the oranges and cut in segments. Then mix the salad with a bit olive oil, vinegar, season with salt and pepper.

Plate a bit salad on the bottom, hen carefully pull the warm salmon apart and dress on the salad, then top with the rest of the leaves. Drizzle a bit olive oil around and sprinkle salmon pieces with a bit sea salt, best take Maldon Sea Salt.