Cold Poached Salmon with Beets and Skordalia Recipe

Name: Cold Poached Salmon with Beets and Skordalia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Court Bouillon; Four 6-ounce skinless salmon fillets; 6 small beets, tops trimmed; Kosher salt; 1/2 cup plus 2 teaspoons red wine vinegar; One 4-ounce all-purpose potato; 3 large garlic cloves, chopped; 2 tablespoons whole blanched almonds, lightly toasted; 3 tablespoons white wine vinegar; 1/4 cup seltzer; 3/4 cup corn oil; Freshly ground white pepper; 2 cups lightly packed tender salad greens; 2 tablespoons olive oil

Servings: persons

Court Bouillon
Four 6-ounce skinless salmon fillets
6 small beets, tops trimmed
Kosher salt
1/2 cup plus 2 teaspoons red wine vinegar
One 4-ounce all-purpose potato
3 large garlic cloves, chopped
2 tablespoons whole blanched almonds, lightly toasted
3 tablespoons white wine vinegar
1/4 cup seltzer
3/4 cup corn oil
Freshly ground white pepper
2 cups lightly packed tender salad greens
2 tablespoons olive oil

1
Bring the Court Bouilon to a bare simmer.
2
Add the salmon and poach until just cooked through, about 8 minutes, depending on the thickness of the fillets.
3
Transfer the salmon to a platter and cover with damp paper towels.
4
Refrigerate until ready to serve.
5
In a large nonreactive saucepan, cover the beets with water and add 1 tablespoon of kosher salt and 1/2 cup of the red wine vinegar.
6
Boil over moderately high heat until tender when pierced, about 35 minutes.
7
Drain the beets and when cool enough to handle, peel and cut them into 1/2-inch dice.
8
Meanwhile, in a small saucepan of boiling salted water, cook the potato until tender, about 8 minutes.
9
Drain the potato and return it to the saucepan.
10
Shake the pan over high heat for about 30 seconds to dry out the potato.
11
Peel the potato and pass it through a ricer into a medium bowl.
12
In a mini-processor, pulse the garlic and almonds until fine.
13
Add the garlic-almond mixture and the white wine vinegar to the potato puree.
14
Whisk in the seltzer and then the corn oil.
15
Season with salt and white pepper.
16
In a medium bowl, toss the salad greens with the remaining 2 teaspoons of red wine vinegar and the olive oi.
17
Season with salt and white pepper.
18
Mound the greens on 4 dinner plates.
19
Scatter the beets over the greens and place a salmon fillet on top of each salad.
20
Spoon the skordalia around the fish and serve.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Court Bouillon, Four 6-ounce skinless salmon fillets, 6 small beets, tops trimmed, Kosher salt, and more.

Yes, Cold Poached Salmon with Beets and Skordalia falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Poached Salmon with Beets and Skordalia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions