Our recipe this month celebrates spring! Chef Margaret shows you two very easy ways to prepare filets of salmon that ensures your delicate fish remains moist, flavourful and vibrant. The pickled shallots also make a nice addition to a charcuterie or cheeseboard.Sous Vide Spring Salmon with Pea and Tarragon Mousse
Serves 4 for appetizer or 2 as a lunch
4 – 2 oz wild spring salmon filet, boneless and skinless
2 cups brine water
½ cup pea and tarragon mousse
4 Tbsp pickled shallots
½ long English cucumber, peeled and cubed
1 bunch fresh watercress
4 thin slices of artisan bread, we use Terra Breads multigrain loaf buttered, sliced and crisped in oven
Place salmon in cold brine to cover for 1 hour in the fridge.
Sous vide method: Set your water bath to 48̊ C and bag the salmon with a splash of highest quality olive oil. Cook in the water bath for 60 minutes. Either serve immediately or chill in an ice water bath until you are ready to serve.
Oven roast method: This will still be delicious slow roasted uncovered on a non-stick sheet pan at 275˚F for 14-18 minutes. Serve warm or cold.
5 Tbsp Kosher salt
¼ cup white sugar
2 cups water
Bring 1 cup of water to a boil and stir in salt and sugar. Once salt and sugar are dissolved remove from heat and add the remaining 1 cup of cold water. Chill before using.
2 large shallots, very thinly sliced
½ cup raspberry vinegar
½ cup white sugar
½ cup water
In a saucepan over low heat warm water and sugar until sugar is dissolved. Remove from heat and add raspberry vinegar. Pour warm pickle liquid over shallots and let them steep for 20 minutes. Drain.
Pea and Tarragon Mousse
Yield 1 cup
2 eggs, hard boiled
1¼ tsp white wine vinegar
¼ tsp fine sea salt
¼ cup water
1 Tbsp grapeseed oil
½ cup packed baby spinach leaves, blanched
1 Tbsp fresh tarragon leaves
1¼ cups green peas, blanched
Combine all in a blender. Blend on high, stopping to scrape the sides, until super smooth. This will take a few minutes, especially if you are not using a Vitamix style blender. Chill.
Spoon 2 Tbsp pea and tarragon mousse on each plate. Place the diced cucumber on the plate and top with your cooked salmon. Garnish with pickled shallots, watercress leaves and crisped bread.