1 cup dry white wine
4 cups water
1 lemon, sliced
2 bay leaves
10 to 12 peppercorns
2 large salmon fillets, each fillet about 6-7 ounces
1/2 cup mayonnaise
1 cup yogurt
1 tbsp. Dijon mustard
2 tbsp. extra virgin olive oil
2 tbsp. apple cider vinegar
Salt and freshly ground pepper, to taste
1 pound gemelli or any short pasta
3 cups green beans
2 tbsp. capers
2 to 3 green onions, finely chopped
2 tbsp. chopped fresh dill
Zest of 1/2 lemon, to garnish
Dill sprigs, for garnish
Add wine, water, lemon slices, bay leaves and peppercorns to saucepan. Bring to a boil. Reduce heat to simmer. Let simmer for 5 to 10 minutes. Bring to a bare simmer. Add fish and let poach until just cooked through, about 9 to 12 minutes, depending on thickness of fish. Remove fish from poaching liquid. Let cool. Pat dry.
Add mayonnaise, yogurt, Dijon mustard, olive oil, vinegar, and salt and pepper to a small bowl. Whisk to combine. Taste and adjust for seasoning.
Bring large pot of water to a boil. Generously salt. Cook pasta until al dente, adding green beans to pasta water half way during the cooking time. Drain and rinse with cold water to stop the cooking process.
In a large bowl, add pasta, green beans, capers, green onions and dill. Toss salad with dressing. Break up pieces of salmon into large pieces and gently toss into salad. Garnish salad with lemon zest and small dill sprigs. Serve.
6 MINUTE CRISPY WILD SALMON
- 1 – 2 Tbsp. ghee, avocado oil, olive oil, butter or other cooking fat
- Two 6 to 8 oz., skin-on-wild-caught salmon fillets
- Sea salt (I like the flaky stuff) and freshly ground black pepper, to taste
- Gomasio seasoning (Japanese sesame salt). You may also use plain sesame seeds.
- Thoroughly pat dry your salmon fillets with paper towels. Place on to a plate, skin side up, uncovered and place in to the refrigerator for 30 minutes to an hour. This allows the skin to dry out and to maximize skin crispiness.
- Just before you are ready to cook the salmon, remove from the refrigerator and give it another little pat with the paper towels.
- Season the skin side of the salmon with sea salt and black pepper.
- Heat your oil or fat in a cast iron skillet over medium-high heat, carefully place the salmon into the pan skin side down. Season the non-skin side with sea salt and black pepper. Immediately press down each fillet with a flat metal spatula to keep the sides from curing up. Hold for just a few seconds.
- Cook for 4 minutes, skin side down.
- After 4 minutes, turn off the heat, flip over the fillets and let them cook another 2 minutes on the other side until you reach your desired level of doneness. Do not overcook, but if your salmon fillets are on the thicker side, it may take an additional minute or two.
- Transfer the fillets, skin side up, to a plate for serving.
- Season with a generous shake of Gomasio.
- Eat immediately, and enjoy leftovers the next day.
In a small mixing bowl, mix herbs, fennel, salt and pepper. Very lightly rub salmon with oil; cover fish with herb mixture, pressing to help coating adhere. Refrigerate for 30 min. to infuse herb flavor into the fish. Line a rimmed baking sheet with parchment paper; cover with a thin, even layer of salt. Place fish on top of salt bed, skin-side down. Bake in a preheated 325° oven until fish is opaque and flakes easily with a fork (30-35 min.). Remove from oven; let stand for 5 min. before serving drizzled with vinaigrette.
RED ONION CAPER VINAIGRETTE: In a medium mixing bowl, whisk together 2 tbsp. red wine vinegar, ½ tsp. Dijon mustard, ½ tsp. kosher salt and ¼ tsp. freshly ground Kowalski’s Black Peppercorns. Continue whisking as you slowly stream in ½ cup Kowalski’s Extra Virgin Olive Oil. Stir in ¼ of a thinly sliced red onion, 1 tbsp. drained capers and 2 tsp. finely minced fresh basil.
Tasty Tip: To crack fennel seeds, briefly pulse in a spice grinder, pound in a mortar using a pestle, or place seeds in a zip-top plastic bag and hit them with a rolling pin or meat tenderizer.
DID YOU KNOW?
The bed of salt the fish is baked on diffuses the oven’s heat for a gentle cooking that helps retain moisture and seasons the fish through the skin.