RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Salmon, Poached Medallions - pareve
2 salmon fillets (2 1/2 pounds each), skin and bones removed, rinsed and patted dry 3 teaspoons salt, divided 2 teaspoons white pepper, divided 6 large leaves of radicchio 1 yellow crookneck squash, washed, ends removed, julienned 1 red bell pepper, washed, cored, julienned 4 green onions (green part only), washed, ends removed, cut on the bias 1/2 cup chopped fresh dill, divided Place each salmon fillet between two pieces of plastic wrap or waxed paper. Flatten gently with a mallet until the fillet doubles in width. Be careful not to rip the fillets. Remove the top layer of plastic wrap and season each fillet with 1 1/2 teaspoons of salt and 1 teaspoon of white pepper. On each fillet, place 3 radicchio leaves end to end down the middle. Evenly divide the squash and bell pepper. Place the vegetables on top of the radicchio leaves. Then sprinkle each fillet with half of the green onions and 1/4 cup of the dill. Using the plastic wrap, tightly roll the fillet, jelly roll fashion, starting at the long side. Take another piece of plastic and wrap it around the salmon at least three times, twisting the ends to tighten; tie with string if necessary. Place the salmon rolls in a large skillet. Cover and poach or steam them in simmering water for 20 to 25 minutes or until an internal temperature of 130 degrees is reached. Remove and let the salmon cool completely. Place in the refrigerator at least 4 hours or overnight. At serving time ,remove plastic wrap & string, slice each roll into medallions 1 1/2 inches to 2 inches thick. Serve with your favorite dip or baby greens and a light vinaigrette dressing. Makes 2 rolls, 6 servings each. calcium, trace of fiber. From Quality Kosher Catering, Southfield
