About this Event
*Please note: This is an internal event for UBS employees only. This event is virtual. Please register using your UBS email address as this is an internal company event.*
Lemon and White Wine Poached Salmon
America’s Test Kitchen
Serves 4
2 lemons
1 shallot, julienned
Handful parsley sprigs, stems and leaves separate, leaves chopped
Handful tarragon sprigs, stems and leaves separate, leaves chopped
½ cup dry white wine
½ cup water
1 (1 ½ - 2 lb) filet salmon, preferably center cut
Kosher salt and freshly ground ground black pepper
2 tbsp olive oil
2 tbsp capers, rinsed, drained, and chopped
1 tbsp honey
1. Cut the top and bottom off 1 lemon, then cut into 8-10 ¼” slices; remove seeds. Wedge remaining lemon and set aside. Arrange the lemon slices in a single later across the bottom of a 12” skillet. Scatter 2 tbsp of the shallot (reserve remaining) and the herb stems evenly over lemon slices. Add wine and water.
2. Use a sharp knife to trim and whitish fat from the belly of the fillet and cut it into 4 equal pieces. Place the salmon fillets in the skillet, skin-side-down if using skin-on fillets), on top of the lemon slices. Set the pan over high heat and bring the liquid to a simmer. Reduce the heat to low, cover, and cook about 10 – 15 minutes until the sides of the fillets are opaque but the center of the thickest part of the fillets is still slightly translucent and 125F. Remove the pan from the heat and, using a slotted spatula, carefully transfer the salmon and lemon slices to a paper towel lined plate. Tent loosely with foil.
3. Return the pan to a high heat and simmer the cooking liquid until slightly thickened and reduced to 2 tbsp, 4 – 5 minutes. Meanwhile, combine the remaining 2 tbsp shallot, minced herbs, capers, olive oil, and honey in a medium bowl. Strain the reduced cooking liquid through a fine mesh strainer into the bowl with the herb-caper mixture, pressing on the solids to extract as much liquid as possible. Whisk to combine and season with the salt and pepper to taste.
4. Season the salmon lightly with salt and pepper. Using a spatula, carefully lift and tilt the salmon fillets to remove the lemon slices. Place the salmon in a serving platter or individual plates and spoon the vinaigrette over the top. Serve with lemon wedges.
Charred Broccolini
Serves 4
2 bunches broccolini, trimmed
1-2 tbsp olive oil
Kosher salt, freshly ground black pepper, and red pepper flakes
Lemon wedges or balsamic for serving
1. Preheat the oven to 425F and prepare a rimmed baking sheet with parchment paper.
2. In a large bowl, toss the broccolini with olive oil and season with salt, pepper, and red pepper, evenly coating.
3. Transfer to oven and roast until lightly charred on stems and florets, tossing once, for about 15 - 20 minutes total. Serve with lemon wedges or a drizzle of balsamic.
Event Venue & Nearby Stays
UBS Cooking School, 1000 Harbor Boulevard, Weehawken, United States
USD 0.00
