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Published September 03, 2013, 10:00 PM

Hungry for More: Poached Salmon makes a laid-back meal

On this week’s “Hungry for More,” host Jim Manney is back at Seasons at Rose Creek with chef John Beck as they put together another fabulous meal.

By: The Forum, INFORUM

On this week’s “Hungry for More,” host Jim Manney is back at Seasons at Rose Creek with chef John Beck as they put together another fabulous meal.

This time they’re making Poached Salmon with a Warm Cucumber Salad side.

Not only does Beck show us how to clean and

de-bone the salmon but he seasons the poaching liquid simply with some lemon, fresh thyme, peppercorns and white wine to give it a nice flavor.

This pairing will make a perfect laid-back supper.

Poached Salmon

2 salmon filets

1 lemon, quartered

1 quart water

3 fresh thyme sprigs

2 tablespoons peppercorns

1 cup white wine

1/4 cup salt

In a large saucepan, combine the lemon, water, fresh thyme, peppercorns, wine and salt. Bring to a simmer over medium low heat.

When water is hot but not boiling, gently add salmon and cook for about five minutes.

Remove salmon from poaching liquid and drain.

Warm Cucumber Salad

1 cucumber

1/3 cup sweet onion

1 tablespoon fresh chives

2 tablespoons champagne vinegar

2 tablespoons white wine

1 tablespoon olive oil

Salt

Pepper

Halve the cucumber and remove the seeds then slice, reserve. Julienne the onion, reserve. Chop the fresh chives, reserve.

In a hot sauté pan, heat olive oil to a shimmer, add onion and sauté for about 1 minute. Deglaze with the wine and vinegar, adjust seasoning with salt and pepper to taste.

Divide cucumber salad onto plates, place salmon on top of salad, garnish as desired.

Watch “Hungry for More” with Jim Manney every Wednesday on www.InforumTV.com

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