Heritage Salmon’s Champagne-Poached Salmon
Delicious boned and skinned salmon fillets take all the
work out of preparing this stunning first course.
Green Apple Slaw
2 green apples, cored and julienned
1 medium red onion, thinly sliced
2 medium Cubanelle sweet peppers, seeded and thinly sliced
(or red bell pepper)
2 green onions, thinly sliced
2 small red or green jalapeño peppers, seeded and finely diced
2 tablespoons chopped fresh dill
1/4cup olive oil
2 tablespoons lemon juice
Juice of 2 limes
Salt and black pepper
11.In a bowl combine the apple, red onion, Cubanelle pepper,
green onion, jalapeños, dill, olive oil, lemon juice and lime
juice. Gently mix, seasoning with salt and pepper to taste.
Set aside.
2. Top each poached fillet of salmon with 2-3 tablespoons
of slaw.
3. For an added touch, garnish each fillet with a teaspoon of
salmon caviar and a sprig of fresh dill. Makes 8 servings.
Note: You can make the Green Apple Slaw up to 1 hour ahead
of poaching the salmon.
2 bottles Champagne
5 cups fish stock or water
2 teaspoons whole black peppercorns
2 teaspoons mustard seeds Napkins
4 medium shallots, sliced Make rose-shaped napkins with green and
6 sprigs fresh dill colored napkins to match the centerpiece. Begin
1/4 cup lemon juice by stuffing a green napkin into a
4 teaspoons salt drinking glass with its
8 4-ounce Kirkland Signature boneless, skinless salmon fillets* corners dropping out to
resemble petals. Fold the
other colored napkin(s)
into long 2-inch-wide
strips. Starting at one
end, roll up the individual
strips into miniature sleeping bags, turn them so that
the coils show, and stuff one into
the center of the green napkin
in each glass.
11. Put the Champagne, fish stock, peppercorns, mustard
seeds, shallots, dill, lemon juice and salt in a 3-inch-
deep sauté pan, stirring to fully mix. Bring to a rolling
boil over medium-high heat. Reduce heat to medium
and simmer 5 minutes.
2. Carefully place salmon fillets, evenly spaced, in
poaching liquid, making sure liquid covers salmon.
If the tops of the fillets are exposed, spoon the hot
liquid over them.
3.
Cover and simmer 12-15 minutes, or until salmon
is firm and just cooked through.
4. Gently remove salmon from poaching liquid and transfer
to a serving platter. Makes 8 servings.
Costco Tip: Serve with fresh fruit salsa or Green Apple Slaw.
*Brands may vary by region; substitute a similar product.
