New Zealand King Salmon with Green Gazpacho, Green Beans and Pickled Onions

For 4 Servings

Ingredients - Green Gazpacho Sauce

3 each	Large tomatillos, sliced
1/2 each	Cucumber, peeled, seeded and sliced
1 each	Jalapeno, stemmed, seeded and sliced
2 Cups	Watercress, torn
1 Cup	Onions, peeled and diced
1 Bulb	Spring garlic, peeled
1 Cup	Stale French bread, diced
1/8 Cup	Fresh lime juice
1 Cup	Olive oil/canola blend (50/50)
To Taste	Kosher salt
To Taste	Black pepper, freshly toasted

Ingredients - Pickled Onions

Yield:	2 Cups
3 Cups	Water
1 1/2 Cups	White vinegar
1 Tbsp.	Pickling spice
2 Cups	Onions, peeled and sliced

Ingredients - Haricots Verts

Yield:	2 Cups
2 Cups	Haricots Verts (French green beans)
8 Cups	Water
2 tsps	Kosher Salt

Ingredients - Salmon Sous Vide

Yield:	4 x 6 oz. portions
4 x 6 oz. (170gms)	New Zealand King Salmon Filets
2 tsps.	Olive oil
To Taste	Kosher salt
To Taste	White pepper

Method - Green Gazpacho Sauce

• Place tomatillos and cucumber on a large platter.
• Salt and let sit 20 minutes and then rinse in very cold water.
• Combine tomatillos, cucumber, jalapeno, watercress, market onions,  spring garlic, French bread and lime juice in a blender and blend until chunky/smooth.
• Blend in the oil in a slow and steady stream.
• Season with Kosher salt and freshly toasted and ground black pepper and reserve at room temperature.

Method - Pickled Onions

• Combine the water and vinegar and pickling spice in a non-reactive saucepan and bring to a boil.
• Boil 2 minutes.
• Strain off solids.
• Reserve, keeping very hot.
• Place the onions in a large bowl.
• Pour the hot pickling liquid over onions.
• Let cool at room temperature.

Method - Haricots Verts

• Wash beans and slice off the root nub.
• Slice each bean on the diagonal into 1/2 inch pieces.
• Bring water and salt to a rolling boil.
• Put the beans into a strainer and blanche them in the boiling water for 30 seconds.
• Immediately plunge the strainer and beans into a large bowl of ice cubes and water to stop cooking process. Reserve.

Method - Salmon Sous Vide

• Oil the fish with some olive oil and season with kosher salt and fresh ground black pepper.
• Seal in an immersion bag.
• Cook at a constant 120°F/50°C for 15 minutes in an immersion bath with circulator.
• Chill in an ice water bath.
• Hold under constant refrigeration.

Assembly

1 Tbsp	Olive Oil
2 Cups	Haricots Verts
2 Cups	Pickled Onions
4 x 6 oz (170gms)	Sous Vide New Zealand King Salmon Filets
1 Cup	Green Gazpacho Sauce
8 tsps	Olive oil

• Heat 1 tablespoon of olive oil in a sauté pan over medium heat.
• Add the haricot verts and diced pickled onions and sauté until hot - reserve, keeping hot.
• Remove cooked salmon from bags.
• Heat a heavy cast iron pan until it is very hot.
• Sear the top sides of the salmon in the pan to get a really nice crust on the fish - 1 to 2 minutes.
• Place 1/4 cup of Gazpacho Sauce in the middle of each plate.
• Top with the sautéed Market Haricots Verts and Pickled Onions.
• Place the seared Salmon on top.
• Drizzle with a little olive oil and serve immediately.

Recipe photography:
Patrick McDonnell Photography
www.patrickmcdonnellphotography.com