Thursday, June 22, 2006

Asparagus and Carrot Salad with Poached Salmon - Adapted from chef Cal Stamenov

This recipe started out as the salad alone. we added the poached salmon. The salmon was poached for about 5 min. on a side in barely simmering herbed water (ban marie). We didn't have passion fruit juice so, as the recipe suggests we substituted 1C orange juice, the juice of 1 lemon and 1 lime. It was sweetened a bit with 2T honey. The mixture was reduced to about 1/3 C over low heat and set aside to cool. The carrots were cooked in water for about 10 min until barely tender then the asparagus was added for 2 min. The veggies were topped with 3T chopped mint, 2T chopped parsley, 2T chopped cilantro and 1/2 C crumbled feta cheese. The sauce was drizzled over the veggie mix and the salmon. We drank Lurton Tierra del Fuego white wine with it, $5.99



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