Lemon Poached Salmon
Recipe from chef Christian Graves
Jsix
616 J St., downtown
619-531-8744
At Jsix, chef Christian Graves celebrates coastal cuisine in a refreshing combination of pure, bright flavors. Innovative dishes begin with the freshest ingredients and local, sustainable proteins. The menu offers a variety of small, large and shared plates that highlight chef Graves’ distinctive style and offer something to satisfy every diner’s needs.
Jsix’s Lemon Poached Salmon is the embodiment of summer on a plate. The succulent salmon bursts with juicy flavor, due to the delicate poaching process. The cherry tomatoes, which ripen to full potential in the warmer months, also explode with brilliant color and sweetness. Overall, this dish is light and simple — a perfect accompaniment to a crisp glass of white wine and a delightful mealtime discussion amongst friends.
Lemon Poached Salmon
Serves 1
6 ounces wild salmon
2 cups poaching liquid (1 teaspoon salt, zest of 2 lemons, 2 cups water, 1 bay leaf, 1 leek, 1 celery stalk, 2 shallots, all rough cut and steeped for 20 minutes)
1/4 cup risotto with 1/4 cup raw grated squash
1/4 cup raw squash rings or circles in the juice of half a lemon and 1 teaspoon extra virgin olive oil with a pinch of salt
2 tablespoons yellow cherry tomato puree (1 tablespoon cherry tomatoes, 2 teaspoons rice vinegar, 1 teaspoon extra virgin olive oil, dash of salt)
1/4 cup cherry tomatoes cut in half
Bring the poaching liquid to a boil in a pot that will hold the fish and the liquid. Add fish and turn heat down to a simmer for 2 minutes. Cover and set aside. This will cook the fish to a perfect medium without turning it into rubber.
Warm the risotto by constantly stirring. The more you stir it the creamier it will get. This is the beauty of risotto. Add the raw grated squash into the hot risotto. It will melt inside of the rice. Let rest until you are ready to plate.
In a mixing bowl, add the raw squash rings in the lemon juice, olive oil and salt. Allow to sit for at least 5 minutes.
Place the risotto on the center of the plate, add the fish on top, pour your tomato coulis around the plate and drop the cherry tomatoes on top of the fish. Place your raw squash salad on top of the fish.
