Cold Poached Salmon with Fennel-Pepper Relish

prep time:: 15 min
total time:: 1 hr

Makes 10 servings

This is delicious for any brunch or cocktail party buffet. All the cooking and chopping can be done a day ahead and everything stored in the refrigerator until its ready to serve, and top the salmon with the relish just before putting it on the buffet.

ingredients

Relish:

3/4 cup finely chopped red bell pepper
3/4 cup finely chopped fennel bulb
1/4 cup finely chopped onion
3 tablespoons white wine vinegar
1 tablespoon finely chopped fresh tarragon
1 tablespoon sugar
2 teaspoons capers
1/4 teaspoon salt

directions

1
To prepare the relish, combine the first 8 ingredients, stirring well. Cover and chill.
2
To prepare salmon, combine 1 cup onion and next 5 ingredients in a dutch oven; bring to a simmer. Cover and cook 20 minutes. Strain liquid through a sieve into a bowl; discard solids.
3
Pour the liquid into a poaching pan; bring to a simmer. Add salmon; cover and poach for 5 minutes. Remove from heat; let stand for 5 minutes. Remove salmon and chill. Discard cooking liquid. Serve relish over salmon.

Source: Cooking_Light