Best Corned Salmon With Wilted Savoy Cabbage And Braised Fingerling Potatoes Recipes

CORNED SALMON AND SAVOY CABBAGE

Steps:

• Trim the root of the leek as well as the outside layer and any greens. Discard the root and outside layer, but reserve the greens for cooking the potatoes. Finely dice the white part and set aside.
• In a 4-quart pot, combine the leeks, butter, and water. Season well with salt and pepper. Cook over medium heat until softened, about 2 minutes. Add the cabbage and cardamom, if using, and season with salt and pepper, to taste.
• Let the leaves wilt. (It is important to watch this carefully.) The water left on the leaves should be enough to help sweat the cabbage, concentrating the sweetness of the cabbage. Cook until the water is nearly evaporated, remove from heat, and set aside.
• Place the potatoes in a 4-quart saucepan and cover with water. Season well with salt and pepper, add the thyme and leek trimmings, and bring to a boil. Once it reaches a boil, reduce heat to a gentle simmer and cook for 15 minutes, checking often on their doneness (they are tender when pierced with a knife). Drain and set aside.
• Bring 2 quarts water to a boil in a large pot over high heat. Blanch the herbs for 30 seconds, drain, and shock them very well by rinsing in a fine-mesh strainer with cold water for about 1 minute. Grab the blanched herbs in tight bunches and mince them once over with a very sharp chef's knife.
• Place the herbs in a blender or the bowl of a food processor with the ice and 3 tablespoons water.* Season with salt and pepper, to taste. Cover and blend at progressively higher speeds until top gear is attained.
• Once the mass of herbs is spinning and emulsifying with the water, it should run for about 20-30 more seconds; stop intermittently to scrape down the sides to achieve even results in blending. When smooth, carefully remove all of the coulis and place into a clean, small saucepot.
• Gently heat the herb coulis over low heat, and add the butter 1 piece at a time. Whisk to combine, season with salt and pepper, to taste, and keep warm. (The coulis, when heated with butter, will increase in viscosity.)
• In a bowl, combine the kosher salt, sugar, coriander, pepper, bay leaves, and garlic and coat each salmon fillet evenly. Place in the refrigerator and let cure for 45 minutes. Then, gently wipe off the curing ingredients, quickly rinse, and pat dry.
• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the grapeseed oil in a 12-inch nonstick sauté pan over medium heat. When the oil is hot but not smoking, add the salmon flesh side down and sear until just browned, about 3 minutes.
• Increase heat to high, then carefully turn and place the salmon skin side down in the pan, making sure that the skin does not stick to the pan. Place in the oven for 4 minutes. Remove from the pan, and let rest 3 minutes. Remove the skin from each fillet and slice in ½ on a bias.
• Divide the potatoes among 4 warmed plates, drape the cabbage into a neat pile adjacent to the potatoes, place 1 salmon fillet on each plate, and drizzle the green herb coulis around the edge of the plates.

BRAISED FINGERLING POTATOES

Steps:

• Clean potatoes under running water; transfer to a medium saucepan with enough water to cover. Season with salt and pepper and add thyme and leek trimmings. Bring to a boil over high heat; immediately reduce to a simmer and cook until potatoes are easily pierced with the tip of a sharp knife, about 15 minutes. Remove from heat and keep potatoes warm in their liquid until ready to serve; drain before serving.

CHIMICHURRI SAUCE

Steps:

• Mix all ingredients together in a medium bowl; let stand at room temperature for 15 minutes before using.

ARUGULA WITH ROASTED SALMON AND NEW POTATOES

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
• Toss potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
• While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add arugula and potatoes; toss to combine. Top salad with salmon pieces.

POACHED SALMON WITH LIMA BEANS AND GREEN GODDESS DRESSING

Steps:

• In a 10-inch skillet, combine onion, carrot, celery, bay leaves, black peppercorns, and dry white wine. Add enough water to come 1 1/2 inches up side of skillet.
• Bring to a boil; reduce heat and simmer 15 minutes. Season salmon fillets with salt and pepper; place in skillet. Cover; simmer 5 minutes. Remove from heat; let stand until fillets are opaque, 8 to 12 minutes. Serve warm or chilled with Green Goddess Dressing

ROASTED SALMON, RED CABBAGE, AND NEW POTATOES

Steps:

• Preheat oven to 400 degrees. Toss cabbage and potatoes with oil; season with salt and pepper. Roast 25 minutes. Mix together mustard, horseradish, and lemon zest; smear on salmon. Nestle in pan, and roast 15 minutes. Squeeze lemon juice over all.