Salmon A La Nage

Ease of Preparation: Easy
Yield: 2 servings

Ingredients:

• 2 x 7-ounce (198 g) salmon fillets
• 4 cups (950 ml) Court Bouillon (see recipe)
• 1 yellow pepper, diced
• 1 red peppers, diced
• 1 small green zucchini, diced
• 1 fennel bulb, sliced
• Fennel fronds, to garnish
• Crispy Salmon Skin (see recipe), to garnish

Method:

In a pan, bring court bouillon to a simmer.

Add the yellow peppers, red peppers, zucchini, and fennel into the simmering court bouillon.

Simmer for five minutes.

Reduce temperature to the lowest setting for poaching.

Place the salmon fillets in the court bouillon with the vegetables, making sure the broth rises halfway up the side of the salmon.

Cover the pan and poach until the center of the fish is opaque, the time will depend on the size of the fillets, about 4-5 minutes.

To serve, place the salmon fillets in shallow bowls along with the poaching liquid and vegetables. Garnish with fennel fronds and Crispy Salmon Skin (see recipe).