Poached Salmon with Asparagus and Kohlrabi Slaw
Slim spears of asparagus are tucked into these salmon fillets before poaching.
Source: Martha Stewart Living, May 1996
- 2 leeks (about 1 pound), white and light-green parts only
- 1 cup dry white wine
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons salt
- 1 tablespoon black peppercorns
- 1 bunch fresh oregano (1/2 ounce)
- 4 6-ounce skinless salmon fillets
- 20 very thin asparagus spears
- 6 dill sprigs, for garnish
- Kohlrabi and Jicama Slaw
Trim roots from leeks, leaving bases intact so leeks do not separate 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 three-quarters of the way through, forming a pocket.
Trim tough bottoms from asparagus; cut each spear in half. Arrange 10 asparagus halves in the pocket of each salmon fillet (parallel to the cut side) in two rows of 5, 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 to room 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.