1 author: Scott Daniels, Krazy Kat’s Restaurant
2 directions: 'Poaching liquid (Can be made 2-3 days ahead): Coat non-stick saucepan
3 lightly with oil. Turn on high. Add dried chili peppers. Add all ingredients
4 until boiling, and then turn down heat. Simmer for 30 min. Strain. Chill. In
5 a non-stick sauté pan with slightly higher sides, place salmon, skin side down. Pour
6 chilled poaching liquid over salmon to cover. Bring to a boil, lowering to a
7 simmer. Cover and simmer about 10 Min. Remove from pan and serve immediately.
10 Red onion confit (will last 3-4 days in the refrigerator): In a non-corrosive
11 sauté pan or 3½ qt. Sauce pan, sauté onions in butter until lightly caramelized. Start
12 out on high heat, and then reduce heat so they don’t burn. Add sugar and dissolve,
13 add vinegar and reduce over medium-low heat until onions are very syrupy. Ribbon
14 over poached salmon fillet.'
22 name: Salmon, 6 oz. each, skin off, bones removed
31 name: Dried Chili Peppers
73 name: Onion, julienned
89 name: Red Onion, julienned
103 name: granulated sugar
110 name: Balsamic Vinegar
112 name: Red onion confit
113 name: Poached Salmon Fillet with Red Onion Confit