second chances and a recipe for poached salmon
it's all about topping
I want to start this newsletter off by saying… LOOK HOW CUTE I AM!
I honestly cannot even begin to describe what it does to my sense of self-perception to see myself from every angle sweating my ass off in a kitchen, so please let me indulge in this one moment of vanity. Ok, thank you. Moment over. Moving on!
As always, skip down to the bottom if you want the recipe for poached salmon. It’s very good, and you should make it! Now, on to the episode!
If you haven’t watched the episode yet, literally, what are you doing? Read this and go watch it immediately. If you have watched it, go watch it again, and this time, pay attention to what’s happening in the background.
I genuinely think my favorite parts of this episode are watching whichever of us isn’t presenting the media challenge, watching the person presenting in the background. Does that make sense? I’ve had a very long week.
Anyway, watching me, Robbie, Marc, and Antoinette watching Christina do her demo? I have not experienced a greater joy in MONTHS. In case it doesn’t come through how desperately in love with each other we all were by this point, allow me to say—we were desperately in love with each other by this point.
If you’ve never had the opportunity to try really hard at something you love, all while being supported by people who are loving you along the way, I just can’t recommend it more highly. It was a joy and a gift, and a privilege.
This isn’t necessarily related to the show, but I think we’re often told that as we get older, it gets harder and harder to make new friends or become someone new. I don’t buy it! And neither should you. I know not everyone can go on a reality television cooking competition show, but I really believe you can find new ways to surprise yourself. And I think it’s really, really worth it to keep trying.
Now that I’ve gotten that out of my system, raise your hand if, for half of this episode, you thought I was gonna go home this week. Is everyone raising their hands? Great. Same.
When Jeannie came through with TWENTY MINUTES left and told me I should probably scrap BOTH dishes, I was making and START OVER, I really thought about just walking out of the kitchen. I really did. Then, I pulled myself together, put on my big girl pants, and got to work.
If anything, let that pivot inspire you to make the recipe below because, truly start to finish, you can have it on the table in 20 minutes. You should, realistically, do it in forty-five, only because you’re not on a TV show fighting for a job and a book deal and 100k. But hey, if you feel like pushing yourself, be my guest.
This past weekend I jumped into the kitchen to help my friend with his popup. It’s called The Mushroom, and I’m mentioning it because it really did, in many ways, remind me of this exact episode. Food is fun and interesting and exciting and a way to care for yourself and others, and also a chance to surprise yourself with what you can create. I hope you take the time to do that. You deserve it. Here are some cute food pictures from my life lately—then on to the recipe!
poached salmon
We already know that sauce is… everything. If the salmon is the star here, the sauce is the galaxy. Before I get caught in a metaphor I can’t get myself out of, all I’ll say is that what I mean is—I’d put anything in this sauce. I’d drink the sauce if I could, and, well, I can, and I have. So let’s get into it.
poached salmon: ingredients
This recipe could serve four, but in my heart of hearts, it’s for two, with enough for second helpings and, if you’re lucky and not too hungry, enough for a small day-two lunch.
1 lb of salmon: Ideally, you’d ask your fish person, wherever you get your fish, to take the skin off for you and take that skin home so you can roast it in the oven while your fish poaches so you can have a nice crispy salmon skin garnish. If you can’t do that, just poach it with the skin on, and it’ll still be perfectly delicious. You can also try and de-skin the fish yourself. If you’re up to the challenge, go for it! If not, again, skin-on is fine. ALSO! You can do this with cod, halibut, tilapia, or your favorite fish. Choices!
2 shallots, thinly sliced: You could also sub in a medium onion here.
4 limes: You’re gonna zest one of them, juice three of them, and then keep one and slice it for extra juice at the end!
1 2-inch piece of ginger, thinly sliced: I don’t peel my ginger, you don’t need to either, but you can if you want!
2 fresno chiles, thinly sliced: With fresnos, you don’t really run into the seeds until the very top. I use two because I like a good amount of spice, and I include the seeds. You can use one and stop before the seeds if you want less spice. You could also use a serrano or a jalapeno here if you can’t find fresnos.
1 pint cherry tomatoes: Considering it’s not tomato season, cherry tomatoes are your best flavor bet here, but an equal amount of other tomatoes would work.
5 kumquats, thinly sliced: If you can’t find kumquats, you could use a medium or large orange of your choice. However, if you’re going that route, I suggest you supreme the orange. I know it’s a little fussy, but it’s worth it.
1/2 cup each mint and cilantro: Here is a picture of how I measure my half up. You’re going to chop the hell out of it, but this is what I mean when I say half a cup of each.
1 loaf crusty bread: My ideal way to eat this dish is with a nice crusty loaf of bread alongside to dunk and dip in the sauce at my leisure/pleasure. If you’ve got some rice sitting around or even rice noodles, this would be great overtop that as well. But I choose bread every time.
poached salmon: method
There are a few moving parts to this dish. These components are in order of how I’d do things, but read the recipe, get familiar, and proceed however you see fit.
Crispy salmon skin
Again, this is extra credit. You don’t need to do this, but if you have the skin, I say go for it.
Preheat your oven to 375. Line a baking sheet with parchment paper, oil the skin, and season with salt on both sides. I used olive oil, but you could use canola or vegetable if that’s what you’ve got on hand.
After the skin is oiled and seasoned, roast for 10 minutes. After 10 minutes, check for crispiness. I’ve had to take it as long as 20 minutes, so just keep an eye on it. You want something that’s basically the texture of well-done bacon.
When you pull the skin out, salt it, set it on some paper towels, and return to it when you’re ready to plate. Once the skin is in the oven, you can keep working while you wait for it to be done, just don’t forget about it!
Mint and cilantro sauce
You can do this in a food processor, but you don’t need to. I hate pulling out a tool if I think I can get it done with a knife, and I really think you can here!
Start by chopping the hell out of your mint and cilantro. Like, really, really go for it. I sprinkle it with a little kosher salt to encourage the breaking-down process. You’re almost looking for a paste at this point.
Once your herbs are demolished, toss them in a bowl or a mason jar, and add the zest and juice of one lime, two tablespoons of olive oil, and a teaspoon of kosher salt. Then, mix the hell out of it. I like putting it all in a mason jar and shaking it because that’s fun for me. You do whatever you need to do. Taste it after it’s all combined. Add more salt if you need it, and then set it aside.
The main event
Prep all your prep. Salt your salmon (or other fish), and set it aside. Slice the ginger, shallots (or onion), kumquats (or supreme your orange), fresnos. It should all look like this.
In a large pan with deep sides and a lid (if you don’t have a pan with deep sides and a lid, you can set a sheet pan on top—we love a workaround!), heat two tablespoons of oil over medium-high heat and add your shallots (or onions). Cook for ~5 minutes or until they start to get jammy and caramelized. Then add all your tomatoes.
You’re looking for the tomatoes to burst and then cook down, get jammy just like the shallots, and reduce. This should take like 7-10 minutes. Taste and season heavily with salt.
From here, add 1 cup of water. You might need to add a bit more than a cup, depending on the size of your pan. Keep in mind that you’ll be poaching fish in here, so it should be ~1 inch deep. Add your kumquats (or orange), ginger, fresnos, and the juice of two limes. Mix, reduce the heat to medium, cover with a lid, and let it simmer for five or so minutes.
What you’re looking for here is for the ginger to soften and for all your flavors to come together. You want the lid on because you really don’t want it to reduce down. Just emulsify.
After five minutes, give everything a stir and taste it. You might need another pinch of salt here—what you’re looking for here is an extremely flavorful broth. Once that’s what you’ve got and your ginger has softened a little, reduce the heat to low and get ready to poach.
Your broth should be GENTLY simmering, not boiling. It’ll cook fast, and you really, really don’t want to overcook it—low and slow, baby, low and slow (even though it’ll still be fast).
Now, nestle your salmon (or other fish) down in the center of the broth. It should come up around the sides but not completely submerge the fish. Cover with a lid (or sheet pan), and step away for five minutes.
After five minutes, check the fish. Using a fork, try and flake the salmon at the thickest point. If it looks cooked through, it is! If not, cover it and check it again in two minutes. After that, it really should be done. If it’s not, that’s ok. Just like, keep an eye on it.
Once the fish is cooked, it’s time to eat! I serve this using a spatula and a ladle. Section off as much salmon as you’d like, put it in a bowl, and then ladle the sauce around it. Don’t skip the ginger!
Next, top with a spoonful of herb sauce and a nice crackly piece of salmon skin. You should have one lime left, slice it and give yourself a wedge or two to squeeze over top.
Finally, hopefully, you’ve got some bread there. Break off a nice crusty piece, pour yourself a glass of wine, and enjoy, baby!
I know it’s still winter, but the magic of fish and citrus is that this really does make it feel like it’s summertime. Maybe a beer instead of wine. Go crazy, live your dreams!
xoxo,
Garrett