The “Joust” was created by Jenn The Leftover Queen and the premise is simple…a friendly competition where a dish has to be presented using three chosen ingredients. The winner of each Joust chooses the select ingredients for the ensuing competition.
Everything is friendly & all but from seeing the dishes of late, I can tell you that many step up their cooking talents and although there can be only one winner each month, we are all well rewarded with a pageant of innovative and fabulous looking dishes.
The salmon becomes “succulent” as it’s poached. Not just any old poached but poached in olive oil! The salmon is poached gently in the oil, so there’s no fear of supping on a oil-soaked fish or fear of the olive oil breaking down at a high temperature.
The result is a moist, delicate tasting salmon, poached to perfection in a quivering poach from the olive oil. This is decadent as it uses alot of olive oil but no fear, the oil can be re-used (if you wish) in the future. I’ll use it for frying and sauteing, no doubt.
The salmon gets crowned with an orange and fennel relish, which contain all three of this month’s Joust ingredients: dairy, fennel and parsley.
The plate gets rounded out with a warm potato salad that I’ve eaten before but never warm…it takes on a whole new flavour!
Succulent Poached Salmon With a Fennel & Orange Relish
Olive Oil Poached Salmon
3 salmon fillets
enough olive oil to just cover the salmon
salt and pepper
- Season salmon on both sides with salt and pepper. Place in a large high-sided sautÃ© pan and cover with olive oil.
- Turn the flame to medium and let the salmon gently poach in the oil until just cooked through, 15-20 minutes (watch over your salmon to ensure that the oil just “quivers” and adjust your heat accordingly).
- Remove the salmon from the oil and drain on paper towels. Serve in a large shallow bowl and top with the fennel-orange relish with potato salad on the side.
Orange and Fennel Relish
Pinch of saffron
1 head fennel, outer layer removed, halved and thinly sliced
3 Tbsp. of melted butter
Salt and pepper
1 small red onion, halved and thinly sliced
2 oranges, segmented
2 Tbsp. pomegranate molasses
1 Tbsp. honey
Juice of 1 lemon
3 Tbsp. chopped parsley
3 Tbsp. fennel fronds
- Preheat oven to 375 degrees F. Place saffron in a small bowl and cover with a few tablespoons of hot water, let sit 5 minutes to bloom.
- Combine the fennel, 3 Tbsp. of melted butter and the saffron, along with the soaking liquid in a large bowl and season with salt and pepper. Transfer to a roasting pan and roast until just soft, stirring occasionally, about 20-25 minutes. Remove from the oven and let cool slightly then transfer to a large bowl.
- Stir in the red onion, oranges, pomegranate molasses, honey, lemon, parsley and fennel frond and season with salt and pepper.
Warm Potato Salad
2 lbs. potatoes, scrubbed and boiled until just cooked through
3 Tbsp. olive oil
2 Tbsp. Dijon mustard
2 Tbsp. capers, drained
1/4 cup chopped fresh dill
Salt and freshly ground pepper
- Cut each potato into quarters, lengthwise. Heat the oil in a large sautÃ© pan over medium heat. Add the potatoes and stir to coat with the oil.
- Let the potatoes cook until just warmed through. Add the mustard and cook for 30 seconds.
- Remove from the heat and add the capers and dill and season with salt and pepper. Serve warm or at room temperature.
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