Poaching is an incredibly easy and practically foolproof way to prepare salmon. The poaching liquid can be as simple as water and sea salt and adds infused gentle flavor while keeping the fish moist and cooked perfectly. The poached salmon is placed on a bed of thick Greek yogurt and topped with a tangy, sweet and savory cherry salad of Northwest cherries, fresh parsley, green onion, lots of extra-virgin olive oil, sea salt and black pepper.
For the Salmon:
1 pound Sockeye salmon Available in Our Premium Seafood Subscription Box
4 cups water
1 teaspoon fine sea salt
For the Salad:
1½ cups cherries, pitted and halved
¼ cup green onions, diced
¼ cup fresh parsley, minced
2 tablespoons extra-virgin olive oil
½ teaspoon apple cider vinegar
¼ teaspoon fine sea salt
¼ teaspoon black pepper
¼ cup Greek yogurt
1 tablespoon extra-virgin olive oil
Heat the water and salt in a sauce pot over high heat to boiling. Reduce the heat to a simmer and place the salmon in whole. Simmer for 3 minutes uncovered or until desired doneness.
Strain the salmon and discard the poaching liquid. Set the salmon aside to cool slightly.
MAKE CHERRY SALAD
Add the cherries, green onions, parsley, olive oil, vinegar, salt and pepper to a mixing bowl and stir until well-combined.
To plate spread the yogurt onto a platter. Then break up the salmon into chunks (the skin will slide off and discard). Then top with the cherry salad and drizzle with more olive oil and a twist of black pepper.