Wednesday, September 26, 2012

Poached Salmon Sliders + Curry Aioli

Here is one of those meals that comes to being when the stars align and everything is in it's right place.  Salmon is so quintessentially Northwest that sometimes we take it for granted.  This salmon was given to us by my husband's family, caught in Alaska and immediately frozen to preserve the flavor.  Whether you make this for date night or game day, this will become a classic recipe in your house.  Thanks Hilde and Chi for the salmon!


1 medium carrot, peeled and chopped
1 small shallot, peeled and chopped
1 tablespoon curry powder
1 teaspoon cumin powder
1 teaspoon red pepper flakes
1/2 cup beer or wine (whatever you are drinking)
2 cups water
1 lb wild caught salmon fillet, cut into four equal pieces
3/4 cup mayonnaise
 3 tablespoons curry powder
2 tablespoons lime juice
1 small green onion chopped
1-2 cups arugula or other lettuce
8 rolls (we used Macrena bakery olive rolls)

1. Heat large sauce pan over medium heat, add a tablespoon or so of olive oil.
2. When hot, add the carrot, shallot, cumin, curry, red pepper flakes and saute 5 minutes
3. Add beer and let cook down 1 minute
4. Add water and bring to a boil
5. When boiling add salmon fillets (skin side down) and cook 4-5 minutes
6. Immediately remove from heat and use a slotted spoon to remove the salmon from the hot liquid.  There is nothing worse than overcooked salmon.
7. Meanwhile, prepare aioli.  Mix mayonnaise, curry powder, lime juice and green onion.
8. Carefully peel salmon meat away from the skin
9. Cut the rolls in half add a few leaves of arugula, add salmon and serve with the mayonnaise.

NOTE - You might have to cut the fillet into half again (thus having 8 pieces) depending on the size of your rolls.

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