Poached Salmon, Grains, Grapefruit, and Chile
Tyler Florence's recipe from the "Tyler Florence Fresh" cookbook
Servings: 4
Calories: 961kcal
Equipment
- Serving Dish
- Measuring Cups
- Measuring Spoons
- Blender
- Sauce Pan
- Mixing bowls
- Chef's Knife
- Paring Knife
- Mortar and Pestle
Ingredients
Grapefruit Mayo
- 2 egg whites
- ¼ tsp Dijon mustard
- 2 tbsp lemon juice fresh
- 1 tsp grapefruit zest grated
- ¼ tsp kosher salt
- ¼ tsp sugar
- 1 cup grapeseed oil
Grains
- 1 cup wheat berries rinsed
- 3 lemongrass stalks trimmed to 5 inches and smashed
- ½ cup red quinoa
- ½ cup white quinoa
- kosher salt and freshly cracked black pepper
- ½ cup couscous
- ¼ cup grapefruit juice fresh
- ¼ cup extra-virgin olive oil
Salmon
- 2 (6-inch) lemongrass stalks, bashed
- 2 (12-oz) boness, skinless salmon fillets
- 2 grapefruits
- Fleur de sel
- ¼ cup chopped roasted Jimmy Nardello peppers crushed to a pulp with a mortar and pestle and a little oilive oil
- Fresh basil
- Fresh fennel fronds
- Fresh thyme
Instructions
Make the grapefruit mayo
- In a blender, combine the egg whites, mustard, lemon juice, grapefruit zest, salt, and sugar. Blend until combined. With the blender running, add the grapeseed oil in a slow, steady stream so the mixture emulsifies. Refrigerate until ready to serve.
Cook the grains
- Place the wheat berries in a pot with 2 cups of water and 1 lemongrass stalk. Bring to a boil. Then reduce the heat and simmer for 1 to 1½ hours, until the grains are tender and chewy. Drain and set aside.
- Place the red and white quinoa in a saucepan and add 2 cups of water and another lemongrass stalk. Season with salt. Bring to a boil. Then reduce the heat and simmer for 15 to 17 minutes, until tender. Transfer to a plate and set aside.
- Place the couscous in a large heatproof mixing bowl. Combine ⅔ cup of water with the third lemongrass stalk in a saucepan, bring to a boil, then pour the hot water and lemongrass over the couscous. Cover and let sit for 5 minutes.
- Discard all 3 lemongrass stalks, and add the wheat berries and quinoa to the couscous in the mixing bowl,. Dress with the grapefruit juice and olive oil. Season with salt and pepper.
Steam the salmon
- Fill a large pot with 2 inches of water and set over high heat. Place a steamer basket inside and lay the 2 bashed lemongrass stalks on the basket. Arrange the salmon fillets across the lemongrass. Reduce the heat so the water is simmering gently. Cover the pot with a lid or foil to trap the steam, and cook for 2 to 3 minutes, until the salmon is palke pink all over. Transfer the salmon to a plate and chill in the fridge. Once cooled, flake the salmon into large pieces.
Prepare the citrus
- use a sharp knife to slice off the rind and pith from the grapefruit. Cut between the membranes to free the grapefruit segments.
- Serve the cooled salmon over the mixed grains, garnished with the grapefruit segments and grapefruit mayo. Season with Fleur de sel and garnish with the peppers, basil, fennel fronds, and thyme.
Notes
GRAINS TIP:
I did not have wheat berries or couscous at home. But, I did have farro, and Israeli couscous which made great substitutions. I followed package instructions as to how to cook them.
PEPPER TIP:
Jimmy Nardello peppers are a specialty item. It seems that the recipe uses them for color and taste. I switched out and grabbed a gorgeous red jalapeno that didn't have an excessive amount of heat, and used a quarter of a large red pepper. I roasted them over the open flame of the stove till the skins were black. I scraped off the blackened skin, and then threw them both in the food processor. PERFECT! A little heat and pop of color to round out the visual of the dish! YUM!