Olive Oil Poached Salmon with Garlic Nage and Broccoli Rabe

10 oz
wild salmon filet
10 cloves
garlic
8 oz
extra virgin olive oil
1 cup
spanish onion
1/2 cup
carrot
1/2 cup
celery
2 tsp
black pepper
1/2 tsp
crushed red pepper
1/4 cup
white wine
2 sprigs
thyme
4 sprigs
italian parsley
2
bay leaves
1/2 bunch
broccoli rabe
1 cup
fingerling potatoes
1 cup
pearl red onions
1/4 cup
castlevetrano olives
1 tbsp
lemon juice
1/2 tsp
piment d'espelete pepper
1/2 tsp
saffron threads
2 tbsp
kosher salt
  1. Cook garlic in a small pot with 3 tablespoons of olive oil over low heat for 20 minutes or until tender.

  2. Sweat carrot, onion, celery and 1 tablespoon of olive oil in sauce pan 5-7 minutes or until onions become translucent.

  3. Add 1 teaspoon of pepper and chili, allow spices to cook for 2 minutes or until aromatic.

  4. Add white wine, thyme, bay and parsley and allow white wine to simmer for 3-4 minutes. Add ¼ cup water and simmer for 10-15 minutes until the nage has reduced to 3 tablespoons, and then strain through a fine mesh strainer.

  5. Cover potatoes with water and simmer with saffron and 1 tablespoon of salt and saffron for 10-12 minutes or until tender

  6. Saute red onions in 1 tablespoon of olive oil and deglaze with white wine vinegar, cook 5-7 minutes or until tender.

  7. Saute broccoli rabe with 1 tablespoon of salt and 1 teaspoon of ground pepper 1-2 minutes or until tender.

  8. Blend garlic, lemon juice, nage into a smooth puree, then slowly add the oil that the garlic was cooked in to emulsify, season with 1 teaspoon salt and piment d’espelete.

  9. Cut salmon into two pieces and season with salt and 1 teaspoon black pepper. Poach salmon in remaining olive oil at 140 degrees for 8-10 minutes or until medium rare.

  10. Serve a salmon over vegetables and olives with a generous amount of sauce.

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