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Poached Salmon With Asparagus And Kohlrabi Slaw

A home-style Poached Salmon With Asparagus And Kohlrabi Slaw made with Whole Leeks, Dry White Wine, Fresh Lemon Juice, Salt, and Black Peppercorns. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2
• 1 cup
• 3 tbsp
• 1 1/2 tsp
• 1 tbsp
• 1 bunch
• 4
• 20
• 6 sprig

Method (preview)

1. 1

   Trim roots from leeks, leaving bases intact so leeks do not seperate into layers when cut. Halve leeks lengthwise; wash thoroughly under running water.

2. 2

   Place 2 1/2 quarts water, wine, lemon juice, salt, peppercorns, oregano and leeks in a large shallow saucepan.

3. 3

   Bring to a boil.

4. 4

   Reduce heat to medium low; simmer until very flavorful, about 45 minutes.

5. 5

   Trim tough bottoms from asparagus; cut each spear in half.

6. 6

   Arrange ten asparagus halves in the pocket of each salmon fillet (parallel to the cut side) in two rows of five, facing tips toward center.

7. 7

   Press gently to close.

8. 8

   Return stock to a boil.

9. 9

   Reduce heat so stock is at a bare simmer.

10. 10

    Add salmon and poach, adjusting heat to maintain a bare simmer, for 8 to 10 minutes.

11. 11

    Transfer salmon from stockpot to a glass or ceramic baking dish.

12. 12

    Allow liquid to cool for 5 minutes, then pour over salmon; let stand until cool, about 1 hour.

13. 13

    Remove salmon from liquid; let stand to come to room temperature, about 45 minutes.

14. 14

    Untie salmon and slice each fillet widthwise into 1-inch pieces; garnish with dill sprigs and serve Kohlrabi Slaw on the side.