i have nothing against salmons.
really.
some of my best friends are salmons (even if, i must admit, i wouldn't like my daughter to marry one).
still, i eat a lot of fish and write about it many times but i never had salmon for dinner.
why?
well, while farmed salmon is cheap, it is heavily coloured with the happily named canthaxanthin not to mention that its farming is an heavily polluting business, with dreadful consequences...
therefore, at home i rarely eat salmon, because wild salmon is as expensive as it is rare to find and when i cook for my clients i make a point to let them try some of the delicious fish that comes daily practically on their doorstep: mackerel, gurnard, squid, skate, huss, red mullet, breams...
a few days ago i managed to find some organically farmed salmon which i thought to be a good compromise, because that was exactly what i wanted to think.
thanks to my easily fooled conscience i bought it.
to prepare it a took inspiration from a couple of rick stein's recipes twisted an turned them, added a bit here, took out a bit there and came up with my own poached salmon with shallots and sze-chuan pepper. the recipe goes like this:
poach some salmon in a lot of olive oil flavoured with bay leaves, szechuan peppercorns and thinly sliced shallots for 30 minutes in an oven at very low temperature.
drain and eat for dinner.
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