Name: Aqui Willow Glens Poached Salmon Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Salmon filet; 1 cup Organic blue cornmeal; 2 medium Leeks; 1 cup Heavy cream; 1 cup Organic French lentils; 1 bunch Asparagus; 1 cup Sun-dried tomatoes; 1 medium Fennel bulb; 2 tablespoons Olive oil; to taste Salt; to taste Black pepper; to taste Fresh herbs (parsley, dill, or chives)

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British Columbia sustainably raised salmon filet with an organic blue corn pancake, leek cream sauce, organic French lentils, herb grilled local asparagus and sun dried tomato-fennel relish.

Rinse the lentils under cold water. In a saucepan, combine lentils with 3 cups of water, bring to a boil, then simmer for 20-25 minutes until tender. Drain and set aside.

Prepare the Lentils

Slice leeks finely and sauté in 1 tablespoon of olive oil over medium heat until soft. Add heavy cream, salt, and pepper. Simmer for 5-7 minutes until thickened. Set aside.

Make the Leek Cream Sauce

Fill a large pan with water, season with salt, and bring to a gentle simmer. Add salmon filets and poach for about 10-12 minutes until cooked through. Remove and drain.

Poach the Salmon

Toss asparagus with olive oil, salt, and pepper. Grill or roast until tender, about 5-7 minutes.

Prepare the Asparagus

Chop sun-dried tomatoes and fennel bulb. Mix together with a drizzle of olive oil and salt for seasoning.

Prepare the Sun-dried Tomato-Fennel Relish

In a bowl, mix blue cornmeal with water and a pinch of salt. Cook on a skillet over medium heat until golden brown on both sides, about 2-3 minutes per side.

Make Blue Corn Pancakes

On a plate, place a pancake, top with lentils, a poached salmon filet, drizzle with leek cream sauce, add grilled asparagus, and finish with sun-dried tomato-fennel relish.

Assemble the Dish

Salmon filet

Organic blue cornmeal

Leeks

Heavy cream

Organic French lentils

Asparagus

Sun-dried tomatoes

Fennel bulb

Olive oil

Salt

Black pepper

Fresh herbs (parsley, dill, or chives)

Poached Salmon

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Make Poached Salmon Recipe in just 1h . British Columbia sustainably raised salmon filet with an organic blue corn pancake, leek cream sauce, organic French lentils, herb grilled local asparagus and sun dried tomato-fennel relish.

Poached Salmon Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions