4 wild salmon fillets 7-8 oz
1 tbsp. clarified butter, or grass-fed butter, for pan searing salmon
2 cucumbers, sliced thinly, sprinkled with a bit of fresh lemon juice.
1 1/2 cups water, or veggie broth
1/2 cup white wine
1 tsp. sea salt
4 pepper corns
3 lemon slices
a few leaves of aromatics, dill, parsley
1 cup fresh parsley leaves, stems removed
1 shallot, minced
1/8 tsp. salt, to taste
2 tbsp. fresh lemon juice, plus zest
pinch of fresh black pepper
4 tbsp. good quality olive oil
Fill a sauce pan with enough room to lay salmon fillets flat. Do it in batches of 2 if need be. Add all the poaching ingredients. Bring to a gentle boil. Lower the heat to a simmer. Place the salmon fillets skin side down in liquid, and poach for 5 minutes.
Gently place fillets on a plate lined with paper towels, to remove excess liquid.
In a non-stick pan, heat to medium- high heat. Add butter of choice. Lay the salmon skin side up, and sear for 2 -3 minutes, depending on thickness of fillets. Place the salmon in serving dishes.
In a small bowl, add chopped parsley, minced shallot, salt, lemon juice, and zest. Let sit for 5 minutes. Whisk in olive oil, and a pinch of black pepper. Taste for seasoning.
Drizzle salsa verde over the salmon
and the cucumbers. Serve.
Laurie Richardone
is a seasonal gluten free chef
and certified health coach.
To work with Laurie, visit LaurieRichardone.com