cookPoached Salmon with Artichoke Confit

Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor. From: bonappetit.com SERVES 4

Vegetables
5 tablespoons fresh lemon juice, divided
4 artichokes
6 sprigs thyme
4 garlic cloves, peeled
2 bay leaves
1 tablespoon black peppercorns
3½ cups olive oil
½ cup fresh fava beans (from about ½ lb. pods) or frozen, thawed
Kosher salt
½ cup shelled fresh peas (from about ½ lb. pods) or frozen, thawed
¾ cup green olives, coarsely chopped
½ cup pea shoots (tendrils) or fresh flat-leaf parsley leaves with tender stems
½ cup torn fresh mint leaves
Freshly ground black pepper
Salmon and assembly
4 sprigs flat-leaf parsley
4 sprigs dill
1 lemon, thinly sliced
2 tablespoonsfresh lemon juice
1 cupdry white wine
1 tablespoonblack peppercorns
Kosher salt
46-oz. skinless salmon fillets

Vegetables

Add 3 Tbsp. lemon juice to a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, trim top of artichoke to just above the heart. Trim stem, leaving about 1” intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Halve artichoke lengthwise and scoop out choke with a spoon. Transfer artichoke to lemon water to prevent discoloration.

Drain artichokes; pat dry. Cook with thyme, garlic, bay leaves, peppercorns, and oil in a large saucepan over medium heat until oil around artichokes is bubbling. Reduce heat and cook, turning artichokes occasionally, until stems are tender when pierced with a knife, 15–20 minutes; let cool in oil.

Meanwhile, if using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain and peel; place in a large bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)

Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans.

Using a slotted spoon, transfer artichokes to bowl with peas and fava beans. Add ¼ cup artichoke cooking oil, olives, pea shoots, mint, and remaining 2 Tbsp. lemon juice; toss and season with salt and pepper.

DO AHEAD: Artichokes can be poached 1 day ahead. Keep in oil; cover and chill.

Salmon and assembly

Bring parsley, dill, lemon slices, lemon juice, wine, peppercorns, and 3 cups water to a simmer in a large saucepan over medium heat; season with salt. Add salmon; cover. Reduce heat and simmer gently until just opaque throughout, 6–8 minutes. Using a large spatula, remove salmon and lemon slices from poaching liquid. Serve salmon with artichoke salad and lemon slices.

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