Olive Oil-Poached Salmon with Fresh Horseradish Recipe

Name: Olive Oil-Poached Salmon with Fresh Horseradish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh horseradish, peeled and finely grated on a Microplane; 2 1/4 cups boiling water; 2 medium leeks, white parts only, julienned; 1 medium carrot, julienned; 1 medium fennel bulbhalved, cored and julienned; 1 1/2 cups plus 2 tablespoons extra-virgin olive oil; 2 tablespoons Dijon mustard; Salt and freshly ground pepper; Four 6-ounce skinless salmon fillets; Fleur de sel or sea salt, for sprinkling

Servings: persons

1/2 pound fresh horseradish, peeled and finely grated on a Microplane
2 1/4 cups boiling water
2 medium leeks, white parts only, julienned
1 medium carrot, julienned
1 medium fennel bulbhalved, cored and julienned
1 1/2 cups plus 2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
Salt and freshly ground pepper
Four 6-ounce skinless salmon fillets
Fleur de sel or sea salt, for sprinkling

1
Set a medium strainer lined with a coffee filter over a small saucepan.
2
Put the grated horseradish in the filter and gradually pour the boiling water over it.
3
In a large saucepan of boiling water, blanch the leeks, carrot and fennel for 1 minute.
4
Drain in a colander and transfer the vegetables to a bowl.
5
In a large skillet, heat the 2 tablespoons of olive oil.
6
Add the leeks, carrot and fennel and cook over moderate heat, tossing, until hot.
7
Stir in the mustard and season with salt and pepper.
8
Remove from the heat.
9
In a medium saucepan, bring the remaining 1 1/2 cups of olive oil to a simmer over moderate heat.
10
Season the salmon fillets with salt and pepper and add to the oil.
11
Gently simmer the fillets over low heat for 4 minutes.
12
Turn and simmer until just cooked, about 3 minutes longer.
13
Meanwhile, gently reheat the horseradish broth and season with salt.
14
Rewarm the vegetables.
15
Pour the broth into 4 shallow bowls.
16
Spoon the vegetables into the bowls and top with the fillets.
17
Sprinkle with fleur de sel and pepper and serve.

2002

kcal

Calories

225

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 pound fresh horseradish, peeled and finely grated on a Microplane, 2 1/4 cups boiling water, 2 medium leeks, white parts only, julienned, 1 medium carrot, julienned, and more.

Yes, Olive Oil-Poached Salmon with Fresh Horseradish 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.

Olive Oil-Poached Salmon with Fresh Horseradish

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