Poached Alaskan Salmon

This Alaskan Salmon dish is perfect for a special summer dinner. It pairs great with these Pickled Butterbeans, Cippolini Onions and Arugula, all by our Executive Chef Cassidee!

For the Salmon

4 5 oz salmon filets, skin removed
1 cup of white wine
3 cups vegetable broth
1 sprig of fresh thyme
2 fresh bay leaf
1 small shallot, sliced

In a large, nonreactive saucepan, combine 1 cup of White wine with a fresh thyme sprig, bay leaf, one sliced shallot and 3 cups of Vegetable Broth and bring to a simmer. Season the salmon with salt, add the fillets to the saucepan and cook at a low simmer over low heat, turn after three minutes and continue cooking another three minutes. Transfer the salmon to a plate and pat dry with paper towels.

For the butterbeans

1 lb. fresh shelled butterbeans
1 sm. onion, finely chopped
2 tbsp. butter
1 tsp. salt

In a 2 quart saucepan over medium heat, melt butter; sauté onion in butter until clear; add butterbeans and sauté for about 5 minutes, stirring frequently. Add
Enough water to cover beans; bring to a boil then reduce heat to simmer. Cover and cook approximately 25 minutes, stirring frequently or until beans are tender.
Cool the beans completely in their liquid. Strain off cooking liquid once the beans are cooled, reserving two cup of the liquid.

1/2 cup evoo
1/2 cups apple cider vinegar
1 t freshly ground Black Pepper
1T coriander. Toasted and ground
2 cloves of garlic, minced
1 shallot shaved
1/4 cup golden raisins


Slowly cook garlic, shallots, add the coriander and black pepper, Add the vinegar, raisins and oil
Simmer, Pour over strained butterbeans

Let sit overnight, adjust taste with salt and reserved cooking liquid.

Chef Cassidee Dabney, Executive Chef of the Barn