Salmon Poached with Shallots & Parsnips
4 parsnips, peeled and divided
1 bunch fresh parsley, washed
2 cups white wine
1 can (14.5-oz.) vegetable stock
1 cup thinly sliced peeled shallots, divided
2 carrots, peeled and julienned, trimmings saved
4 (6-oz.) boneless, skinless salmon fillets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons chopped fresh chives
Preheat oven to 425°F. Cut 2 of the parsnips into julienne strips and the
remaining 2 into 1-inch pieces; reserve stems. Pick stems from parsley, reserving
both stems and tops; set aside. Bring a medium saucepan of water to a boil over
high heat. Add julienned parsnips, cooking until just tender-crisp, about 1
minute. Using a slotted spoon, remove to a sieve and immediately cool under
cold running water; reserve. Add remaining parsnip chunks to boiling water,
cooking until tender, about 4 minutes. Drain and transfer to a food processor
or blender; purée until smooth; set aside. In a large saucepan, combine
white wine, vegetable stock, 2 tablespoons shallots, reserved parsley stems
and vegetable trimmings from parsnips and carrots. Bring to a simmer over medium-high
heat, cooking until reduced to 2 cups, about 10 minutes. Strain, collecting
the reduced liquids and discarding vegetables; set aside to cool. Spread remaining
shallots, julienned carrots and julienned parsnips across the bottom of a large
ovenproof, nonstick skillet. Place salmon fillets over vegetables in a single
layer. Season with salt and pepper. Pour enough of the cooled liquid into skillet
to reach halfway up salmon. Fit a piece of parchment paper over pan to act as
a lid. Place skillet over high heat and bring to a simmer. Transfer skillet
to the lower rack of oven and cook until done, about 3-5 minutes, depending
on the thickness of the salmon. Carefully remove skillet from oven and return
to stove. Remove and discard parchment paper. Remove salmon and hold warm. Bring
cooking liquid to boil over high heat. Add reserved parsnip purée and
cook until slightly thickened, about 3 minutes. Add chives and taste for seasoning.
Spoon sauce over salmon. Garnish with a few reserved parsley sprigs and serve.
Serving Size: 4.