Poached / Glazed Salmon

I love this recipe… and it’s author for that matter.  Eric Ripert is a master of all things seafood.  His handling and respect for fish is unparalleled.  Some of my best fish recipes come from him.

poached salmon_IR.jpg

I am not a halibut fan, so I used salmon.  His recipe is ……   here.

This recipe is so easy to make, and so delicious to eat.  It’s a simple poach in a water, flour, vermouth, lemon & orange juice poaching liquid.  The recipe calls for 5 seconds… but my fish isn’t as fresh as his, so my poach was more like 8 minutes.

I love the simple sherry vinegar / dijon mustard vinaigrette that acts as a glaze and sauce over the top.  It provides such wonderful balance.  Definitely a repertoire recipe.  Enjoy.

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