A combination of tender and juicy low-temperature poached salmon and a creamy sauce made with vitamin-rich watercress.Bone broth adds flavor and collagen, and homemade mayo makes it healthy.Perfect for making ahead of time or entertaining.

About this recipe

We came up with this ``Cold Poached Salmon with Watercress Sauce'' because we wanted to gently bring out the flavor of the salmon while also taking advantage of the brightness of the vegetables.Cooking at a low temperature in bone broth makes the meat plump and juicy, and the refreshing bitterness of the watercress sauce pairs well with the lemon.It is suitable for people who are concerned about the oiliness of fish, those who want to get a good amount of protein but don't want it to be heavy, and those who are looking for a healthy hospitality menu.When I actually made it, it was easier than I expected, and it looked gorgeous, so my guests loved it.

Ingredients (for 2 people)

  • Salmon fillet: approx. 200g x 2 pieces (total approx. 400g)
  • Grass-fed butter (unsalted) or ghee: 1 teaspoon
  • Bone broth (cold): 1 cup (about 240ml) + water if necessary
  • Watercress: 1 bunch (about 50-70g)
  • Coriander: 1 bunch (or coriander, or your favorite herb)
  • Homemade mayonnaise: 1/2 cup (approx. 120ml) *Commercially available
  • Lemon juice (for sauce): 1 teaspoon
  • Apple cider vinegar (or rice vinegar): 1/2 teaspoon
  • Sea salt: 1/2 teaspoon to appropriate amount (adjust according to taste)
  • Garnish: Approximately 10 green beans
  • Lemon juice for green beans: 1 teaspoon
  • MCT oil (or coconut oil or olive oil): 1 teaspoon

How to make

  1. Preparation: Lightly drain the salmon with paper towels and remove any bones with tweezers.Placing a baking sheet on the bottom of the pot will prevent it from sticking.
  2. Arrange the salmon in a poaching pan, top with butter and pour over cold bone broth.Add a little water if the fillets are not completely covered.
  3. Cover the pot and heat over low heat, turn off the heat when it reaches just before boiling (approximately 80℃ in the pot), cover and leave for about 1 hour to cook with residual heat.The center will cook evenly and become fluffy.
  4. Make watercress sauce.Roughly blanch the watercress, soak in cold water, and squeeze thoroughly.Boiling time is about 30 seconds to 1 minute and it is OK if the color is bright.
  5. Add the boiled watercress, coriander, and homemade mayonnaise to a blender and blend until smooth.Add the lemon juice and apple cider vinegar and season with sea salt.If you are concerned about the concentration, adjust with 1-2 teaspoons of water or olive oil.
  6. Quickly boil the green beans for garnish in boiling water with a pinch of salt, then place in cold water to stop the color.Drain and toss with lemon juice, MCT oil, and salt.
  7. Remove the salmon and place it in a storage container if you wish to further chill it in the refrigerator.Arrange the salmon on a plate, top with watercress sauce, and serve with green beans.
  8. We recommend storing leftover sauce in an airtight container in the refrigerator and using it within 2-3 days.

Nutrition/health points

This recipe is characterized by a well-balanced intake of protein, high-quality fat, vitamins and minerals.Salmon is rich in EPA and DHA, which support cardiovascular and brain health.By heating slowly and at low temperatures, the protein does not harden, making it easier to digest.Bone broth adds collagen and minerals, which can have a positive impact on joint and intestinal health.Watercress contains vitamin C, vitamin K, and calcium, and has a high antioxidant effect, and the bitterness of the vegetable reduces greasiness.If you make homemade mayonnaise with high-quality oil, it will be a satisfying dish while still providing unsaturated fatty acids.

arrangement tips

  • If you mix mayonnaise and yogurt in half, you'll get a refreshing, low-calorie version.
  • If you don't like coriander, you can substitute parsley, dill, or basil for a different flavor and deliciousness.
  • If you want to serve it hot, serve it immediately after poaching and add the sauce separately so you can enjoy it hot or cold.
  • Add lightly roasted new potatoes or asparagus as a garnish to increase the volume.
  • Adding avocado to the sauce makes it creamier and more nutritious.

Summary

The cold poached salmon is gently cooked to make it moist and juicy, bringing out the flavor of the ingredients.This creamy sauce made with watercress and herbs is nutritionally balanced and convenient for making ahead of time or for entertaining.When we actually tried making it, we found that it was easier than it looked and had a taste that made us want to make it over and over again.Please enjoy arranging it with seasonal herbs and garnishes.