White Wine Herb Poached Wild Salmon with Warm Brussels Sprouts and Haricot Vert Salad

We were driving around the city with the windows down and immediately noticed that it has started to feel like fall. With a little bit of chill in the air, I'm rather excited that we'll be starting the transition into cold weather recipes.

We've done wine poached salmon for dinner a couple of times and always felt like it deserved to be featured here. Mixing crunchy hericot vert (french green beans, a little thinner and longer than most varieties), with roughly shredded brussels sprouts gives the flaky salmon the perfect base. Topped with sage aioli for a necessary creaminess, the salmon is so full of flavor after being poached in wine and herbs. 

White Wine and Herb Poached Wild Salmon
serves 2

1 salmon fillet, skinned & deboned, about 1 lb
1/2 cup dry white wine
1/2 cup water
1 lemon, sliced
3 sprigs fresh marjoram
3 sprigs fresh sage
salt & pepper

Check salmon fillet for any pin bones, taking care to remove with tweezers. Season with salt and pepper to taste and set aside. In a large nonreactive skillet, place lemon slices and herbs. Pour in wine and water and bring to a boil over high heat. When boiling, add salmon on top of lemons and herbs, reduce heat to a simmer, cover and cook, about 10 minutes. Check doneness - if fish is firm and opaque, remove from skillet and drain on paper towels. Set aside until ready to serve. 

Warm Brussel Sprout and Haricot Vert Salad
serves 2

1/2 lb french green beans, trimmed
1/2 lb brussel sprouts, cleaned and shredded roughly with a mandolin or a very sharp knife
1 shallot, sliced
1 tbs butter
salt & pepper

In a skillet over medium high heat, warm butter until melted. Add green beans and shallot. Season generously with salt and pepper and cook until green beans are just tender, about 5 minutes. Remove from heat and add Brussel sprouts, tossing thoroughly until combined. Set aside until ready to serve. 

Sage Aioli
makes 1 cup

1 clove garlic, crushed
1/4 cup sage
2 tbs dijon mustard
1 egg
1 cup canola oil
2 tbs lemon juice
2 tbs olive oil
salt and pepper 

In a food processor, pulse to combine garlic, sage, egg and mustard, about 10 seconds. While food processor is running, slowly drizzle in olive oil until entire 1 cup is incorporated, about 2 minutes. Add remaining ingredients, season generously with salt and pepper and pulse to combine, about 10 seconds. Cool at least 30 minutes in refrigerator before serving. 

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To serve, plate Brussel sprout & haricot vert salad, top with salmon fillet and top with a spoonful of aioli

Jillian Guyette3 Comments