Gourdo's

Award-winning chef and owner of Lolo Dad's Cafe, Ariel Manuel, presents Poached Salmon in Vacuum Plastic with Grilled Toast -- fourth of five easy yet impressive starters he created for Calphalon®.

Poached Salmon in Vacuum Plastic

with Grilled Toast

Ingredients

• Salmon, skin-on 15g (per portion)
• Rock salt 1/2 cup
• Water 2 cups
• Ice cubes 500g
• Olive oil 1/2 cup
• Chili powder
• Fennel for garnish
• Sun-dried tomato garnish
• Lemon zest for garnish
• Grilled toast for garnish

Method:

1. Combine salt, water and ice to make the brine.

2. Marinate salmon in brine for 20 minutes.

3. Place in vacuum plastic and add olive oil, chili powder, sun-dried tomato, fennel on lemon zest. Seal.

4. In a sauce pan, poach vacuum-sealed salmon in water for 20 minutes at 40 degrees C.

5. When done, remove from pouch and set on a plate.

6. Garnish with some more lemon zest and grilled toast on the side.