Poached Salmon With Asparagus & Kohlrabi Sl
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Poached Salmon With Asparagus & Kohlrabi Sl
  Salmon    Asparagus  
Last updated 6/12/2012 1:18:23 AM. Recipe ID 49222. Report a problem with this recipe.
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      Title: Poached salmon with asparagus & kohlrabi sl
 Categories: Fish and se, Main coarse, May 1996 is
      Yield: 4 Servings
 
      2    Whole leeks -- white, lt.
           Green onl
      1 c  Dry white wine
      3 tb Fresh lemon juice
  1 1/2 ts Salt
      1 tb Black peppercorns
      1 bn Fresh oregano
      4    Whole salmon fillets --
           Skinless
     20    Whole asparagus spears
      6    Sprigs fresh dill -- for
           Garnish
           Kohlrabi slaw (see recipe)
 
  Trim roots from leeks, leaving bases intact so leeks do not seperate
  into layers when cut. Halve leeks lengthwise; wash thoroughly under
  running water. Place 2 1/2 quarts water, wine, lemon juice, salt,
  peppercorns, oregano and leeks in a large shallow saucepan. Bring to
  a boil. Reduce heat to medium low; simmer until very flavorful, about
  45 minutes. Meanwhile, slice into one long side of each salmon fillet
  about 3/4 of the way through, forming a pocket. Trim tough bottoms
  from asparagus; cut each spear in half. Arrange ten asparagus halves
  in the pocket of each salmon fillet (parallel to the cut side) in two
  rows of five, facing tips toward center. Press gently to close. Tie
  kitchen string around salmon in two places, so pocket stays closed
  while poaching. Return stock to a boil. Reduce heat so stock is at a
  bare simmer. Add salmon and poach, adjusting heat to maintain a bare
  simmer, for 8 to 10 minutes. Transfer salmon from stockpot to a glass
  or ceramic baking dish. Allow liquid to cool for 5 minutes, then pour
  over salmon; let stand until cool, about 1 hour. Remove salmon from
  liquid; let stand to come toroom temperature, about 45 minutes. Untie
  salmon and slice each fillet widthwise into 1-inch pieces; garnish
  with dill sprigs and serve Kohlrabi Slaw on the side.
  
  




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Recipe ID 49222 (Apr 03, 2005)

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