I have written about this idea before but this is what creativity and cooking is really about. Let yourself go. Just go with an idea wherever the spark comes from. I still need some basic idea of a recipe but there are many dishes that I can just roll with it. Try it, the results are so rewarding. Be sure to cook with fresh foods you like and the result will meld itself. In this case, this poached salmon concept came from some Cooking Channel show I watched and I cannot even remember what show I watched. That is the point. I saw something like this being made and I tried to replicate working with ingredients that I like. I know the type of tomatoes I used was different and for sure they did not have peppers and corn in their recipe. The result is a light poached salmon with lots of tasty vegetables.
- 2 lbs of salmon
- 2 tbsp Old Bay Seasoning
- 1 yellow onion, diced
- 1 – 2 tbsp canola oil
- 1 – 14.5 oz can of diced tomatoes with garlic & green chilis
- 3 cloves of garlic, diced
- 1 cup orzo
- 2 ears of corn
- 1 whole tomato, diced
- 1/4 each red, orange and yellow pepper, sliced
- 1 head of broccolini
- 1 set of red & yellow tomatoes on the vine
- 1 whole lemon, sliced
- 1 &1/2 cups of chicken stock
- 1 – 2 tbsp. olive oil
- 1 tbsp Kosher salt
- salt & pepper to taste
- 1 – 2 tbsp Mexican chili powder
- 2 tbsp chopped fresh Parsley
Heat a skillet on medium heat and warm the oil. When the oil is warm, add the onions and sauté for 2 – 3 minutes. Add in the garlic and cook for 1 minute. Next add in the diced tomatoes with juice. Cook until most of the liquid has evaporated.
Add in a little bit of salt and pepper. Now, drop in the orzo.
Stir well and let the orzo soak up what liquid is left. Add in the stock and mix for a couple of minutes. Now add in the corn and sprinkle on the chili powder.
Cook for 5 minutes and remember to stir the orzo again. Finish the prep of the vegetables by adding in the broccolini and the peppers. Add in a little more salt and pepper.
Place the salmon on top of the vegetables. Add the Old Bay Seasoning, then the sliced lemons and parsley on top of the fish and spices.
Put the top on the skillet and place in a 325 degree oven. With all you have in the pan, the fish will take a good 15 minutes to cook. Now take the vine on tomatoes and place on a baking tray. Dress with the olive oil and kosher salt.
Put in the oven and roast for 7 – 9 minutes. Roast just until the tomatoes start to burst. Take out of the oven and set aside.
When the fish is done, top with the roasted tomatoes.
Serve and enjoy!