Poached Salmon Wherb Caper Vinaigrette Recipes

Steps:

• Place salmon pieces skin-side down on a rimmed baking sheet. Sprinkle flesh side with sugar and pepper, then season generously with salt to taste. Let sit while you prepare herb paste.
• In a mini food processor or blender, combine dill, parsley, scallions and oil. Blend into a paste, then smear onto flesh side of salmon. Sandwich all four salmon pieces so flesh sides are touching, then place in a sous-vide bag. Transfer to the refrigerator to chill, at least 30 minutes and up to overnight.
• Heat water with sous-vide machine to 113 degrees if grilling or broiling to sear the skin before serving, or 122 degrees if serving as is. Submerge salmon in its sous-vide bag in water, weighing it down if necessary to submerge, and cook for 2 hours, or until pink in the middle and barely flaking.
• Make the vinaigrette: In a medium bowl, whisk together onion, lemon juice, parsley, capers, garlic, scallions, salt and pepper until combined. Whisk in oil in a slow, steady stream. Taste and add more salt, pepper and lemon juice to your liking.
• If you'd like to sear the salmon skin for serving, heat grill or broiler and position rack 4 inches from heating element.
• Brush salmon skin with oil. For grilling, lay pieces skin-side down in a grill basket, and grill until skin is lightly charred and crispy, 2 to 3 minutes. For broiling, transfer salmon pieces to a rimmed baking sheet and broil skin-side up until skin is lightly charred and crispy, 3 to 4 minutes.
• Transfer to a serving platter and serve with vinaigrette on the side.

Steps:

• 1. Cut top and bottom off 1 lemon; cut into 8 to ten 1/4-inch-thick slices. Cut remaining lemon into 8 wedges and set aside. Arrange lemon slices in single layer across bottom of 12-inch skillet. Scatter herb stems and 2 tablespoons minced shallots evenly over lemon slices. Add wine and water. 2. Place salmon fillets in skillet, skinned-side down, on top of lemon slices. Set pan over high heat and bring liquid to simmer. Reduce heat to low, cover, and cook until sides are opaque but center of thickest part is still translucent (or until instant-read thermometer inserted in thickest part registers 125 degrees), 11 to 16 minutes. Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to paper towel-lined plate and tent loosely with foil. 3. Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Meanwhile, combine remaining 2 tablespoons shallots, chopped herbs, capers, honey, and olive oil in medium bowl. Strain reduced cooking liquid through fine-mesh strainer into bowl with herb-caper mixture, pressing on solids to extract as much liquid as possible. Whisk to combine; season with salt and pepper to taste. 4. Season salmon lightly with salt and pepper. Using spatula, carefully lift and tilt salmon fillets to remove lemon slices. Place salmon on serving platter or individual plates and spoon vinaigrette over top. Serve, passing reserved lemon wedges separately.