Poached Salmon & Scallion Chutney
by The Culinistas
Poaching fish is a wonderful method for locking in flavor, even cooking, and containing the smell as you prepare dinner. Here, we simply poach in olive oil, and top each piece with a scallion raisin sauce. If no time for the sauce, consider poaching your fish in a scallion-infused olive oil and serving with lemon and raisin-flecked basmati rice.
Prep Time: 15 minutes
Cook Time: 25 minutes
2¼ cups olive oil, divided
1 tsp salt
Four 5-ounce wild salmon fillets, skin & pin bones removed
½ cup Thompson raisins
6 scallions, divided
2 TB lemon zest
2 TB lemon juice
1 TB urfa chile + more for garnish
1. In a deep saute pan, bring 2 cups oil and salt to 120ºF. Add salmon and poach to medium-rare doneness, 13 to 15 minutes. Transfer poached salmon on top of a paper towel-lined plate. Set aside.
2. In a small bowl, cover raisins with warm water and set aside to rehydrate.
3. In a heavy-bottomed skillet, char 4 scallions to a deep, almost burned color on each side, 10 minutes. Transfer charred scallions to a food processor and add ¼ cup rehydrated and drained raisins, lemon zest, lemon juice and urfa. While the motor is running, stream in remaining ¼ cup oil. Season with salt and pepper. Loosen with a little water if necessary.
4. Transfer the salmon to a serving platter and spoon scallion sauce over each piece. Thinly slice remaining scallion greens on a bias and garnish on top of the salmon along with remaining raisins and urfa.
A special thanks to Sylvie Rosokoff for the beautiful photograph.