RECIPE: Poached Salmon with Sauteed Zucchini & Summer Squash

This is a great dish to make when you’re entertaining, because you can make the court bouillon in advance and chop your vegetables in advance. Then, when you’re ready to eat, drop your salmon in the hot poaching liquid, saute your vegetables, and you’re ready to serve – just like that. For large gatherings, you can put your salmon into one (or several) 9 x 13 cake pans, cover salmon with hot court bouillon, cover with foil, and place in a 350 degree oven for approximately 5 to 7 mintues.

• 4 qt Sauce Pan, or Stock Pot
• 10 inch Saute Pan
• Fish Spatula
• Wooden Spatula

Ingredients:

Poached Atlantic Salmon

• Lemon-Tarragon Court Bouillon (see ::COURT BOUILLON::)
• 2 each 6 oz pieces Atlantic Salmon
• Thinly Sliced Lemon (to garnish)
• Sprig of fresh oregano (to garnish)
• Salt and Pepper, to taste

Sauteed Zucchini and Summer Squash

• 1 each Zucchini, large dice
• 1 each Summer Squash, large dice
• 1/2 Cup small dice Red Bell Pepper
• 1 each Onion, small dice
• 1 Tablespoon chopped fresh Oregano
• Salt and Pepper, to taste
• Clarified Butter, as needed

::METHOD::
Salmon:

1. This is a standard poach method (see ::POACH::)
2. If you do not remove the skin before poaching, remove the skin after by gently peeling it off with your hand

Zucchini and Squash:

1. This is a standard saute (see ::SAUTE::)
2. Bring pan to temperature
3. Add Onion and saute for 10 to 20 seconds
4. Add Red Bell Pepper and saute for an additional 20 to 30 seconds
5. Add Zucchini and Squash
6. Lightly salt and pepper so that you will have to adjust the seasoning less at the end
7. Continue to saute vegetables, stirring occasionally, until the zucchini and squash begin to turn lightly golden brown (approximately 5 minutes)
   1. As you do this, monitor the pan to make sure the caramelized juices from the vegetables do not burn on the bottom of the pan
   2. If you are cooking in an uncoated pan (as opposed to a non-stick pan), it is normal to get a good layer of caramelized juices. Do not worry if you see a good layer of brown on the bottom of the pan.
8. Add Oregano
9. Taste and adjust seasoning

::NOTES::

• You may, at your option, consider serving this dish with a Hollandaise or, preferably, a Bearnaise sauce. If you are not advanced enough yet to make a Hollandaise, this dish is just fine with a little lemon juice or simply poached as is.
• You may wish to add garlic or other vegetables to your zucchini and squash. Please feel free to experiment with vegetables and flavors you like.

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