Olive Oil-Poached Salmon With Orange Reduction And Sous-Vide Provencal Vegetables

More from this source
Washington Post


Add a comment


1 grapefruit, preferably red or pink

3 cups freshly squeezed orange juice

2 tablespoons extra-virgin olive oil


16 baby carrots, preferably from a farmers market, peeled and trimmed (not baby-cut carrots)

4 globe artichokes, trimmed and quartered (see NOTES)

6 ounces shiitake mushrooms, stems removed, cut into quarters

8 ounces button mushrooms, stems removed, cut into quarters

2 small fennel bulbs, trimmed and cut into 1/2-inch slices (reserve fronds for garnish)

2 tablespoons thyme leaves

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

2 bay leaves

4 tablespoons cold unsalted butter

3 tablespoons kosher salt

1 1/2 cups cold water

Eight 5-ounce center-cut, square salmon fillets, pin bones and skin removed

Freshly ground white pepper

8 tablespoons extra-virgin olive oil

You might also like

Apple And Fennel Salad, Tea-Poached Salmon + Po...
Sunday Suppers
Poached Salmon With Fennel And Arugula
Parade Magazine
Poached Salmon With Salsa Verde
No Recipes
Poached Salmon Ni├žoise
Slow Cooker Poached Salmon
The Kitchn
Poached Salmon With Avocado Sauce
Bon Appetit
Soba Bowls With Tea-Poached Salmon
Turntable Kitchen
Poached Salmon With Artichoke Confit
Bon Appetit
Poached Salmon, Snap Pea And Fingerling Potato...
Cannelle et Vanille
Olive Oil Poached Salmon With Indian Spices
The Bitten Word