Poached Salmon
& Vegetables
with lemon garlic aioli
serves 4
1 pound of salmon (4 filets)
2 pounds of carrots, peeled and large dice
1 pound of baby potatoes, quarted
1 pound of green beans, trimmed and halved
spring greens & spinach mix
....
4 cloves of garlic
1 teaspoon sea salt
1 egg yolk
2 tablespoons of fresh lemon juice
1/4 teaspoon of crushed red pepper flakes
1/4 teaspoon of cracked black pepper
1 cup of olive oil
espoons
spo
sp s
Season a large pot of simmering water with 2 tablespoons
ng water
at r
of sea salt. Cook potatoes and carrots in simmering water
for 5 minutes.
Add green beans and cook for another 3 minutes.
r n th
he
Remove vegetables from water (keeping the water in the
pot) and set aside.
g n the
Add salmon and cook for 5-10 minutes (depending on the
size of your filets).
Meanwhillle, make the aioli in a food processor or with a
eanwhi e
e,
with
ith
t
Meanwhile,
smalll bowll and whisk. Begin by chopping (in processor
mall w
cessor
essor
small bowl a
or by hand) garlic and salt together. Add egg yolk to the
r by hand)
hand)
k o the
he
garl c and w
garlic and whirl. Add lemon juice (after juicing, I added
rlic
d d
dded
garlic d
the lemon to the pot of water for extra fresh flavor), red
h le o
vor), red
or ed
the lemon
pepper
pepper
ze
zllle n
pepper flakes and black pepper. Slowly drizzle in
o ive
ollive oil while whirling (or whisking) until mixture has
v
xture has
ture as
e
olive
thick
hick
c
thickened.
To serve, place a pile of greens on the plate, then
p ate, he
pllate, then
e, en
ad
ad vegetables and top with salmon
add
p
pii
te.
e
pieces. Drizzle aioli over the entire plate.
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