[Healthy_Recipes_For_Diabetic_Friends] Olive Oil Poached Salmon with POM Spiced Cider Jus, Baby Brussels Sprouts and Su

Tuesday, October 27, 2009

[Healthy_Recipes_For_Diabetic_Friends] Olive Oil Poached Salmon with POM Spiced Cider Jus, Baby Brussels Sprouts and Su

Olive Oil Poached Salmon with POM Spiced Cider Jus, Baby Brussels Sprouts and Sunchoke Puree - 32g Carbs, 2g Fiber, 8g Sugar

From: pomwonderful.com
Chef Chris Parsons
Catch, Winchester, Mass.
Time to Table: 45 Minutes Prep, 1 Hour 15 Minutes Cooking.
Servings: 6

Juice from 2-3 large POM Wonderful Pomegranates,* OR
1 cup POM Wonderful 100% Pomegranate Juice
1 quart fresh apple cider
1 cinnamon stick
3 whole cloves
20 black peppercorns
2 tsp orange zest, from about 1/2 orange
2 Tbsp unsalted butter
1/2 cup heavy cream
Salt to taste

--> Sunchoke Puree
1/2 lb fresh sunchokes, peeled
5 Tbsp unsalted butter
1/4 cup heavy cream
1 Tbsp creme fraiche
Salt and pepper to taste

--> Brussels Sprouts
1/2 lb. baby Brussels sprouts, ends trimmed, blanched and cut into quarters
1/4 cup sliced blanched almonds, toasted until golden brown
1 tablespoon unsalted butter
Salt and pepper to taste

--> Olive Oil Poached Salmon
6 6 to 8-oz salmon fillets, boneless and skinless
6 cups extra virgin olive oil
1 sprig fresh rosemary
2 sprigs fresh thyme
1 tablespoon kosher salt
Fleur de sel (or high quality sea salt) to taste

--> Garnish
1/2 cup arils from 1-2 large POM Wonderful Pomegranates

POM Spiced Cider Jus:
Prepare fresh pomegranate juice*, combine the pomegranate juice,
apple cider, cinnamon stick, cloves, peppercorns and orange zest
in a medium pot and reduce over medium-low heat to 1/2 cup, pour
through a fine-mesh strainer, discard the spices and zest, and
return reduced cider to the pot, add the butter and heavy cream,
whisking to combine, add salt to taste, using a hand-held immersion
blender, blend until light and foamy, cover to keep warm and set aside.

Sunchoke Puree:
Preheat oven to 220 degrees F, bring a large pot of salted water to
a boil; add the sunchokes and cook until fork tender, drain sunchokes
and transfer to a baking sheet. Place in warm oven and allow to dry,
meanwhile, in a small saucepan, bring butter and heavy cream to a
simmer over medium-low heat, transfer the dried sunchokes and creme
fraiche to the bowl of a food processor, with the machine running,
add the hot butter and cream mixture, and continue mixing until puree
is smooth and creamy, season to taste
with salt and pepper.

Brussels Sprouts:
Over medium heat, cook butter until it begins to brown, add Brussels
sprouts and almonds. Cook until heated through, season with salt and
pepper.

Olive Oil Poached Salmon: Score 1‚Äì2 fresh pomegranates and place
in a bowl of water, break open the pomegranates under water to free
the arils (seed sacs), the arils will sink to the bottom of the bowl
and the membrane will float to the top, sieve and put the arils in a
separate bowl, reserve 1/2 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use), using a large
Dutch oven or stockpot over low heat, bring olive oil up to 160 degrees F,
add the rosemary, thyme and the kosher salt, carefully place the fillets
into the hot oil. Make sure the oil completely covers the fillets,
adding more oil if needed, slowly poach until the center of each
salmon fillet reaches 115 degrees F, about 12 to 15 minutes, gently
remove the fillets and season each portion with fleur de sel or another
high quality sea salt, place a portion of the sunchoke puree in the
center of each plate, making a well with the back of the spoon, spoon
the Brussels sprouts mixture into the well, and place a salmon fillet
on top, re-froth the POM spiced cider jus and skim the foam from the
top; spoon around the plate, garnish with fresh pomegranate arils.

Servings: 6
Serving Size:
1 6oz salmon fillet, 1 tablespoon sunchoke puree, 3 to 5 Brussels sprouts

Nutrition per Serving:
605 Calories, 313 Calories from Fat, 41g Protein, 35g Total Fat,
14g Saturated, 166mg Cholesterol, 32g Carbs, 2g Dietary Fiber,
8g Total Sugars, 192mcg vitamin A RE, 11mcg vitamin D, 116mg Sodium,
1124mg Potassium, 30mg vitamin C

Note - -
* For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in
half and juice them with a citrus reamer or juicer. Pour the mixture
through a cheesecloth-lined strainer or sieve. Set the juice aside.