Food & Entertaining - Garden to Table

Easy recipes for edible flowers

By
Kathleen Sloan-McIntosh

Grow you own edible flowers for these delicious recipes

Poached salmon with nasturtium vinaigrette

Makes 4 servings; shown above

This slightly peppery dressing showcases fresh nasturtiums, chives and shallots, which marry well with the fresh taste of poached salmon (serve warm or at room temperature). Lovely accompanied by fingerling potatoes tossed with butter and chive blossoms.
 
For the salmon

4 cups (1 L) water
1 cup (250 mL) dry white wine, such as Sauvignon Blanc
1 stalk celery with tops, finely chopped
1 large carrot, peeled, finely chopped
1 medium onion, finely chopped
1 bay leaf
8 peppercorns
1/2 tsp. (2 mL) salt
2 sprigs fresh parsley
2 sprigs fresh tarragon
4 6-oz. (200 g) salmon fillets

In a large skillet (or fish poacher), combine all the ingredients except salmon. Bring to a boil, reduce heat and simmer for 30 minutes.

Place fish in poaching liquid and simmer for 12 to 15 minutes or until firm to the touch.

Remove salmon using a slotted spatula; let cool slightly or bring to room temperature.

For the vinaigrette

1/4 cup (60 mL) white wine vinegar
2 tsp. (10 mL) Dijon mustard
3/4 cup (175 mL) extra-virgin olive oil
1/4 tsp. (1 mL) granulated sugar
Salt and freshly ground pepper, to taste
1 large shallot, finely diced
1 cup (250 mL) snipped, unsprayed nasturtium blossoms
1/4 cup (60 mL) snipped fresh chives
Unsprayed chive blossoms for garnish

Pour vinegar into a small mixing bowl. Whisk in mustard, then gradually add oil until mixture is emulsified.

Add sugar, salt and pepper. Next stir in shallot, nasturtiums and chives; gently blend together.

Arrange fish on a serving platter (or on individual plates).

Whisk vinaigrette again and spoon over salmon, reserving some to pass at the table if desired. Garnish with chive blossoms.

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