What's Cooking: Uncle Giuseppe's Marketplace's spring poached salmon

Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make spring poached salmon with pea and artichoke confit.

News 12 Staff

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Apr 14, 2021, 10:32 AM

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Updated 1,105 days ago

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Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make spring poached salmon with pea and artichoke confit.

Ingredients:

For the Salmon:

• 2) 6-8oz Salmon Fillets

• 1 TBS peppercorns

• 1 TBS Kosher salt

• 1 lemon

• 3 bay leaves

• ½ bunch fresh thyme

• 1 cup white wine

• 4 cups water

For the Pea and Artichoke Confit:

• 1 cup Uncle Giuseppe’s Extra-Virgin Olive Oil

• 8-10 cloves garlic (peeled)

• ¼ cup artichoke hearts cut in half or quarters

• ¼ cup peas

• 1 sprig of Thyme

• 1 Bay Leaf

• 1 tsp salt

• ½ tsp pepper

• 1 bunch scallion thinly sliced.

For the Confit:

1. Pre-heat oven to 250F.

2. Place artichoke, garlic, thyme, bay leaf and oil into an 8x8 baking pan. Cover with aluminum and bake for 1 hour.

3. After 1 hour remove from oven, garlic should be soft. Set aside.

For the Poached Salmon:

1. Pre-heat oven to 250F.

2. Place all salmon ingredients into 8x8 baking pan. Cover with aluminum and bake for 30 minutes.

3. After 30 minutes remove from oven, carefully remove aluminum and take salmon out of poaching liquid.

Plating:

1. Mix peas into artichoke confit.

2. Place salmon onto plate.

3. Garnish salmon with artichoke and pea confit.

4. Place thinly sliced scallions on top.