Whenever possible I try to enjoy the simply remarkable, rather than succumb to the push for razzle dazzle. Serving poached salmon with aioli is a perfect example of what I mean. A well poached gorgeous piece of salmon is so delicious and tender. For me this is the best way to enjoy it. I just love how moist it is, and the fact that the preparation couldn’t be more fool proof just makes it better.
For someone who is newish to cooking this is a good “in pocket” technique to have. You can prepare the salmon a day or two ahead if necessary. Meaning it’s also good for meal prep too. One final perk is there are also no fishy odors when you cook this way too.
Preparing aioli on the other hand does take a bit of patience and practice. Aioli is a garlicky mayonnaise and the making of it requires creating an emulsion. This is done by having all ingredients at room temperature, and whisking away at your egg yolks while dribbling in olive oil. By adding the oil almost drop by drop in the beginning allows everything to bind together into a gorgeous cream. If you have never attempted to make your own mayonnaise I invite you to give it a try. It’s a good skill to have. Just practice with a nice vegetable oil rather than your spendy olive oil. At the very least you can make a cheat aioli using prepared mayo, but at a cost of flavor and bragging rights.
This dish is meant to be served as a sharing platter. Toast up some of your favorite sourdough bread into ladylike pieces, add some fresh tarragon leaves and some crisp slices of cucumber.
I hope the next time you have the occasion to share a simple but delicious meal with friends that you consider this poached salmon with aioli.
In a saucepan large enough to poach the salmon flat, add the lemon slices, onion, parsley and salt. Place the salmon on top and pout over boiling water to cover but an inch. Bring everything to a boil then reduce to a low simmer. Continue to cook for 5 minutes, then turn off the heat. Leave the salmon in the hot broth to continue to gently cook. You may allow this to fully cool and store in the poaching liquid if necessary. Meanwhile make the aioli. In a small non reactive bowl place your eggs and beat with a whisk until light and lemony colored. You will need to dribble the oil into the eggs while you whisk. It's best if your oil is in a container with a small spout for easiest control. To prevent the bowl from moving around while you do two things at once, make a donut shape with a dish towel and nestle your bowl in the middle. Now for the fun part. While actively whisking the egg yolks, sloooooowly drip in the oil. It will seem like nothing is happening, and your hand might get a little fatigued, but soldier on! Like magic the loose egg mixture will begin to thicken up and start to resemble mayonnaise. Once you have a good emulsion going you can pour in the oil a little faster. I personally like to add a tablespoon or two and then make sure it is fully incorporated before I add any more oil. You've done it! When you have used all the oil add in the garlic paste and salt. I like to also add a little squeeze of lemon juice. If the aioli is a little on the thick side for your taste you can whisk in a little water to get your desired consistency. Store any leftover aioli in the fridge for up to one week.
Ingredients
Instructions