Salmón pocheado con salicornia y cherries / Poached salmon with samphire and cherry tomatoes

No es novedad que me encanta el salmón, pero pochearlo es, creo, mi forma favorita de cocinarlo. Es fácil y rápido de preparar, y el resultado es delicioso.
Para pochear el salmón, empezar por hervir medio litro de caldo con especias (puede ser ají en escamas, canela, cilantro en semillas, pimienta en grano…). En una sartén de fondo grueso o una olla, colocar la penca de salmón con la piel hacia abajo, prender el fuego y echarle el caldo hirviendo hasta cubrir 2/3 partes del salmón (la parte más gruesa tiene que quedar sin líquido). Tapar la sartén y cocinar a fuego fuerte entre 15 y 20 minutos, o hasta que el salmón se “separe” si se lo presiona con el reverso de una cuchara. El pescado queda jugoso, impregnado de los sabores de las especias usadas. Siempre es mejor meterlo a cocinar cuando está a temperatura ambiente, pero para eso hay que acordarse de sacarlo de la heladera un rato antes (lo que no siempre me pasa). Yo esta vez usé ají en escamas y una cucharada de un concentrado de coco (este) que traje de Colombia. En realidad, es para hacer arroz con coco, pero bueno, no tenía leche de coco.
Lo acompañé con salicornia salteada 2 minutos en manteca y unos cherries amarillos con sal y aceite de oliva. La salicornia, o espárrago de mar, es una planta que crece casi como un alga, pero es carnosa, crocante (si no se la cocina demasiado) y salada. La probé cuando estuve en Londres y París en 2011 y, desde entonces, la estuve buscando acá y por eBay, sin éxito… Hasta que la gente de Sal de Aquí la puso a la venta en la Feria Masticar, hace unas semanas. Se puede comer cruda en ensaladas, por ejemplo, o apenas salteada. Me encanta. 😀

The fact that I love salmon is not news, but poaching it is – I think – my favourite way to cook it. It’s easy and quick, and the result is delicious.
To poach the salmon, start by bringing to a boil half a litre of stock with spices (e.g. red pepper flakes, cinammon, coriander seeds, peppercorns…). In a heavy-bottom pan, place the piece of salmon, skin side down, turn the heat on and pour the boiling stock. Cover only 2/3 of the salmon – the thickest part doesn’t have to be covered in liquid. Put the lid on the pan and cook on high between 15 and 20 minutes, or until the salmon flakes if pressed with the back of a spoon. The fish is juicy, full of the flavours of the spices. It’s always better if you start cooking it when it’s at room temperature, but that means you have to remember to take it out of the fridge in advance (and that’s not always the case in my house). This time, I used red pepper flakes and a spoonful of a coconut concentrate (this one) that I brought from Colombia. Actually, this concentrate is used to make coconut rice, but oh well, I was out of coconut milk.
As a side, I sautéed some samphire in butter for two minutes, and also had some yellow cherry tomatoes with a pinch of salt and olive oil. Samphire, or sea asparagus, is a succulent plant similar to a weed, but chunky, crunchy (if not overcooked) and salty. I had some when I was in London and Paris back in 2011, and have been trying to find it here or on eBay ever since. I had no luck whatsoever until the people from Sal de Aquí started selling it at the Feria Masticar, some weeks ago. You can eat it raw in salads, for example, or barely sautéed. I love it! 😀

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3 thoughts on “Salmón pocheado con salicornia y cherries / Poached salmon with samphire and cherry tomatoes

  1. Pingback: De vuelta / Back (II) | Ñam ñam Nom nom

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