Poached Salmon Wherb Caper Vinaigrette Recipes

Steps:

• Place salmon pieces skin-side down on a rimmed baking sheet. Sprinkle flesh side with sugar and pepper, then season generously with salt to taste. Let sit while you prepare herb paste.
• In a mini food processor or blender, combine dill, parsley, scallions and oil. Blend into a paste, then smear onto flesh side of salmon. Sandwich all four salmon pieces so flesh sides are touching, then place in a sous-vide bag. Transfer to the refrigerator to chill, at least 30 minutes and up to overnight.
• Heat water with sous-vide machine to 113 degrees if grilling or broiling to sear the skin before serving, or 122 degrees if serving as is. Submerge salmon in its sous-vide bag in water, weighing it down if necessary to submerge, and cook for 2 hours, or until pink in the middle and barely flaking.
• Make the vinaigrette: In a medium bowl, whisk together onion, lemon juice, parsley, capers, garlic, scallions, salt and pepper until combined. Whisk in oil in a slow, steady stream. Taste and add more salt, pepper and lemon juice to your liking.
• If you'd like to sear the salmon skin for serving, heat grill or broiler and position rack 4 inches from heating element.
• Brush salmon skin with oil. For grilling, lay pieces skin-side down in a grill basket, and grill until skin is lightly charred and crispy, 2 to 3 minutes. For broiling, transfer salmon pieces to a rimmed baking sheet and broil skin-side up until skin is lightly charred and crispy, 3 to 4 minutes.
• Transfer to a serving platter and serve with vinaigrette on the side.