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Poached Salmon with Tomato-Basil Vinaigrette

1 C White wine
2 ozs. Clarified butter
¼ C Water
1 pc. Fresh North Shore salmon fillet, 8 ounces, skinless, boned
1 C Natural Pak Tomato Basil Vinaigrette
¼ oz. Fresh Tri-colored Baby Greens, arranged randomly on service plate
Combine first three ingredients to create boullion to poach salmon in.
Heat to boil over high heat, lowering heat and simmering boullion
Add salmon and cover, poaching for about 6-10 minutes
If serving hot, remove salmon from pan and place on lettuce garnished service plate. If serving cold, allow to cool in stock slightly before removing salmon to holding container and chilling for about 2 hours prior to serving.
Once plated drizzle Tomato-Basil Vinaigrette over greens and around plate edge.
Ladle a thin cordon or ribbon of dressing over the salmon.
When serving hot, garnish with steamed vegetables. When serving cold, garnish with grape tomatoes and various salad style vegetables.
Serves 1