Poached Summer Salmon with Chef Ian Lai | Healthy Oceans | David Suzuki Foundation

(Video production: Heidi Hudson)

By: Sophika Kostyniuk

Chef Ian Lai of Urban Agriculture Consulting showed us how to whip up a mouthwatering poached salmon on a bed of wilted spinach, peppers and oranges in just a few minutes. This is a great summer recipe and is packed with nutritious ingredients and loads of flavour. Make sure to check where your salmon came from, and what kind of salmon it is.

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You can also look for SeaChoice green and yellow logos on seafood in your grocery store and at your local fisherman's wharf.

Flavours and textures vary widely among the five west coast species; Coho, Chum, Chinook, Pink and Sockeye, and since salmon runs fluctuate every year, it's impossible to know with certainty what nature will bring in a given season. This summer, sockeye are returning in low numbers with most runs already closed for the year, whereas pink salmon, the lesser known and less oily cousin, is expected to have a big year. Pink salmon work well with marinades and spice rubs, so why not try out some new recipes?

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Poached Salmon with Spinach and Orange Salad
1 Serving
(Photo credit: Heidi Hudson)

  • 1 Fillet of pink salmon
Poaching liquid
  • Salmon bones
  • Leeks
  • Celery
  • Garlic
  • Onions
  • Carrots
  • Leftover shrimp shells
Orange and Spinach Salad
  • 1 Orange
  • Several handfuls of Spinach
  • 2 teaspoons of Olive Oil
  • 1/2 Red Pepper
  • 1/2 cup of chopped onions

Sprinkle the salmon with salt (this cures the salmon so that flavors can penetrate into the meat). Place in fridge for 20 minutes.
While the salmon is in the fridge you can prepare the salad. Peel skin from the orange and dice. Add oil to pan and heat on medium high. Add peppers, onions and a dash of salt and pepper. Cut green onions into ½ inch chunks and add directly to the salad without cooking. Once the peppers are softened add spinach to the frying pan. Once the spinach is wilted add all of the cooked ingredients to the bowl of fresh oranges and green onions. Fold together and squeeze fresh lemon juice over the salad.

Poaching Liquid
Bring poaching liquid of salmon bones, leeks, celery, garlic, onions, carrots and leftover shrimp shells to a boil then simmer for about 15 minutes. Drain solids and bring poaching liquid to a boil again, then turn element off and submerge salmon into the liquid to poach for about 6 minutes. Once salmon is cooked through dab on towel to remove excess liquid and place on top of the spinach and orange salad. To complete this recipe brush salmon with olive oil and sprinkle with salt. Enjoy!

July 24, 2013
http://www.davidsuzuki.org/blogs/healthy-oceans-blog/2013/07/poached-summer-salmon-with-chef-ian-lai/

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