Poached King Salmon with Sizzling Chives
Prep: 10 mins | Total: 25 mins
Captain Gary is well known in Sitka for three things: His wildlife tour & water taxi company, Captain Gary’s Adventures; his four-legged fluffball of a first-mate, Niko; and his poached king salmon with sizzling chives. In fact, he calls this dish his “one-trick pony” because it’s always good. Poaching imparts a wonderful flavor to the fish, and the sizzling chives are a fun, delicious, and unique way to top it off. Pair it with seasonal vegetables, mashed potatoes, or your favorite side dish, and next time you’re in Sitka, stop by and tell Gary & Niko how much you liked it!
- four 6 oz pieces of King Salmon
- one 2 inch piece of ginger, grated or finely diced
- 2 whole cloves of garlic, smashed but not diced
- ½ cup dry white wine
- 10 whole peppercorns
- 2½ cups water or light fish stock
- 3 tbsp peanut or coconut oil
- 4 bay leaves
- 1 bunch chives, diced
- 2 tbsp sea salt
Season salmon with sea Salt. Add 1 tbsp oil to a high-rimmed sauté pan and bring to a medium heat.
Add ginger and sauté for one minute. Then add whole garlic cloves and sauté for another minute. Add wine, water, bay leaves, peppercorns, and salt.
Bring to a boil and reduce to a simmer at medium-low heat. Add salmon to the broth and cover.
Cook for 5-7 minutes, depending on the thickness of your king pieces. Remove from poaching liquid and let rest.
Heat 1 tbsp of oil until very hot. Cover salmon pieces with diced chives, and pour hot oil over them. The chives should sizzle and get crispy.
Plate salmon pieces with a side of your favorite greens, roasted seasonal vegetables, mashed potatoes, or your favorite side dish.
Gary's pro cooking tip: Shoot for the liquid to cover at least ⅔ of the salmon fillet for an effective poach. Also, make sure your poaching liquid is plenty salty! Too much water and you’ll take flavor out of the fish.