Executive chef Philippe Lechevin of Kauffman Center Dining Experience provided his mouthwatering recipe for Olive Oil Poached Salmon. Kauffman Center Dining Experience is one of several eateries hosting Restaurant Week, which runs Jan. 16-24.
Recipe for Olive Oil Poached Salmon:
--- Arugula, Capers, Pickled Red Onion, Parmesan Reggiano, and Lemon Vinaigrette
Ingredients for 2
For the salmon sous vide
2 (6-8 ounce) skinless center-cut salmon filets
Kosher salt and freshly ground black pepper
¾ cup extra virgin olive oil
1 tsp of lemon juice per piece of salmon
2 sprig of thyme
For the salad
4 oz of arugula
1 tbsp of capers
1 tbsp of pickled red onion
Shaved parmesan reggiano
1 lemon
Directions
- Set the Immersion circulator to 128ºF (53ºC).
- Generously season the salmon with salt and pepper. Place the fillets in a large zipper lock bag. Add the olive oil and lemon juice, sprig of thyme. Gently mix the ingredients together. Seal the bag using the immersion technique.
- Place the bag in the water bath and set the timer for 25 minutes.
- When the timer goes off, remove the bag from the water bath. Place the arugula on a platte, top with capers, pickled red onion and shaved parmesan cheese. Carefully remove the salmon from the bag and place on top of the greens.
- Strain the oil mixture from the bag through a fine mesh strainer into a medium bowl. Juice the lemon into the olive oil adds salt and pepper. Whisk to combine and drizzle over the salmon and greens.
“et voila!”
