Poach Salmon Salad with Pomegranate

水煮三文鱼石榴色拉

Ingredients 配料

500 g    Skinless center-cut salmon fillet     500克    去皮三文鱼菲力

1 ½ tbsp plus 2 tsp Kosher salt                    1汤匙半加2茶匙      盐

3           Bay leaves                                      3片        香叶

1 cup    Pomegranate                                  1杯        石榴

? cup   Carrots(finely diced)                       ?杯          胡萝卜丁

½ cup   Celery(finely chopped)                   半杯       西芹末

1           Onion                                              1个        洋葱

1           Large shallot(minced)                    1个        大洋葱（切碎）

2 tbsp   Capers(drained)                             2汤匙    水瓜柳（沥干汁水）

500 g    Rocket lettuce                                 500克    芝麻菜

Freshly ground pepper                                  胡椒碎

Juice of 1 lemon                                            柠檬汁（由1个柠檬榨出）

¼ cup   Extra-virgin olive oil                         25克      特级初榨橄榄油

2 tbsps   Chives(minced)                              2汤匙    葱花

2 tbsps   Fresh chervil leaves                       2汤匙    新鲜香菜叶

Method

1.      Using small pliers or tweezers to remove any bones from the salmon. Cut the fillet in half lengthwise, and then slice each piece crosswise and on an angle, to about ¼ inch thick. Transfer the salmon to a platter.

2.      In a deep 10-inch skillet, bring 2 quarts of water to the boil with 1 ½ tablespoons of the salt and the bay leaves. Reduce the heat so that the water barely simmers. Working quickly, poach 8 to 10 slices of the salmon at a time for no more than 30 seconds; using a slotted spatula, transfer the salmon to paper towels to drain. Arrange the slices on a platter in a single layer and let cool while you poach the rest. 

3.      In a medium bowl, combine the pomegranate, carrots, celery, shallot, and capers. Add the remaining 2 teaspoons salt, some pepper, the lemon juice and the olive oil. Mix well. 

4.      Casually arrange the salmon slices on 8 plates. Scatter the diced vegetables all over the salmon and the plates. Drizzle any remaining dressing over the salads. Garnish with the chives and chervil and serve.

烹调步骤

1.      用小钳子或镊子将三文鱼去骨。从纵向把鱼切成一半，并斜角切成¼英寸厚，再将三文鱼装盘。

2.      将水，1匙半盐和月桂叶放入10寸的锅内煮沸。转成小火，使水处于微沸状态。取1片三文鱼，迅速放入锅内煮一下，约30秒。用镂空平铲将三文鱼捞出放在纸上吸干水分，然后放入一个大盘中使之冷却，再煮其它三文鱼条，捞出后要立刻冷却。

3.      取一个碗，放拌入石榴颗粒、胡萝卜丁、芹菜碎、水瓜柳，加入2匙盐，胡椒，柠檬汁和橄榄油并拌匀。

4.      将三文鱼分成8份放入8个盘中。将蔬菜丁撒在三文鱼上，浇上剩下的汁水 。用葱花和香菜叶装饰。

Food Tips

After opening the pomegranate by scoring it with a knife and breaking it open, the seed casings are separated from the peel and internal white pulp. Separating the red arils is easiest over a bowl of water, wherein arils sink and pulp floats.
在用到划开石榴并打开后，石榴籽脱离了果皮和内层白色的包膜。要去除红色的薄衣只需简单地将其放在一碗水里，石榴子沉下去，包衣会浮起来，两者便分开了。