Rania’s Recipes: Poached Salmon Fillets & Strawberries In Prosecco
Rania Harris stopped by Pittsburgh Today Live today to show off some recipe ideas for bridal and baby showers!
Poached Salmon Fillets with Salsa Verde
- 1 leek , root end and dark green parts removed
- 1 carrot , cut into 2-inch pieces
- 1 stalk celery , cut into 2-inch pieces
- 1 bay bay leaf
- Italian parsley stems
- 1 teaspoon black peppercorns
- Sea salt
- ½ cup dry white wine
- 6 (6-ounce) wild salmon fillets – skin on
- Freshly ground pepper
- Pea shoots for garnish, optional
- Salsa Verde (see recipe)
Preheat the oven to 300 degrees. Cut leek in half lengthwise and rinse well. Then cut in half crosswise.
In a medium saucepan, combine 6 cups cold water, leek, carrot, celery, bay leaf, parsley, peppercorns and 1 teaspoon salt. Bring to a boil and simmer for 15 minutes. Add wine and simmer 5 more minutes.
Rinse salmon and place in a 3-quart glass baking dish, skin side down. Season with salt and pepper. Pour in enough of the hot poaching liquid to completely cover the fish. Discard excess liquid, if any. Place baking dish on a baking sheet to catch any drips, cover tightly with aluminum foil, and transfer to oven for 10 minutes. Remove from oven, remove foil, and let sit for 10 more minutes. Transfer salmon fillets to a platter and discard liquid. Cover with plastic wrap and refrigerate until ready to serve. (The salmon can be made one day ahead of time.)
Remove skin by carefully holding the salmon in the palm of your hand, skin side up. Slide a paring knife between the skin and the fillet, and slowly peel the skin back. Arrange salmon fillets on a platter garnished with pea shoots. Serve with Salsa Verde.
- ¼ cup salted capers, soaked for 30 minutes, drained, coarsely chopped
- 1 cup chopped fresh Italian flat leaf parsley
- 1/3 cup chopped scallions
- ½ cup chopped fresh mint leaves
- ½ cup fresh lemon juice
- 2 teaspoons grated lemon peel
- ¾ cup Greek olive oil
- Sea salt and freshly ground black pepper to taste
Combine the first 8 ingredients together in a medium bowl. Season with salt and pepper to taste.
Strawberries in Prosecco
- 2 ½ pounds strawberries, sliced
- ¼ cup sugar
- One 750-milliliter bottle chilled Prosecco
- 2 pints vanilla ice cream
- Purchased pound cake – sliced
In a bowl, toss the strawberries with the sugar and let stand until the sugar is dissolved, about 30 minutes. Place a slice of pound cake into each of 8 dessert bowls or dessert glasses. Spoon the berries and any syrup onto the pound cake and top with the Prosecco and a scoop of ice cream. Serve immediately.