Learn how to make this delicious oil poached salmon recipe from Belly Q’s Bill Kim. This dish was inspired by Chicago Artists Coalitions annual extravaganza Starving Artist. For more info go to http://chicagoartistscoalition.org/starvingartist/
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1279 per serving
- 3 cup vegetable oil
- 3 Spring onion
- Mint leaves, to taste
- Tarragon, to taste
- 5 small salmon filets
- Curry powder & kosher salt, to taste
- 2 French or Easter egg radishes
- 1/2 cup watercress
- 1/2 teaspoons tarragon
- 3 leaves of mint, torn
- 1 teaspoons cilantro
- 1 leaf Thai basil, torn
Fill a saute pan with vegetable oil & add spring onions, mint & tarragon. Bring up to 180 degrees. Season the salmon with curry powder & kosher salt to taste. Place the filets in the oil and let cook on one side for about two minutes. While those cook, you can prepare your salad.
Cut French & Easter egg radishes and place in a bowl. Add watercress, tarragon, mint, cilantro & Thai basil. Sprinkle with lemon & fish sauce dressing. Toss the salad together.
Remove the salmon from the oil & dry on a paper towel.
To plate, place a little bit of salad on the bottom of a bowl and top with the salmon filet. Sprinkle a little bit of lemon dressing, followed by the zest of a lime and a touch of Vietnamese cinnamon.