Grill Poached Salmon with Mexican Chocolate Chili Sauce
Recipe and Photography by Chef Eric Gephart
Poaching fish on the grill is a great way to not only move the party outside but also to incorporate the essence of the grill to your food in a almost secret ingredient fashion especially when cooking over wood and natural lump charcoal.
This delicate yet flavor intensive subversive cooking method is amplified by the luxurious mouth feel and classic flavors of the chocolate chili.
Yield: 2 servings
INGREDIENTS
(2) 5 ounce Kvaroy Arctic Salmon Fillets
2 Ancho chilis
2 cups vegetable stock
1 clove garlic
1/2 cup pepper jelly
3 ounce bitter sweet chocolate
1 tablespoon cilantro, chopped for garnish
DIRECTIONS
Light your fire and stabilize your grill or oven at 400°F.
If applicable, remove the skin of the salmon fillet.
Deseed and stem the chilis. Combine the chilis, garlic, and vegetable stock in a cast iron or grill safe vessel and place it in the grill or oven and allow the liquid to come to temperature for 10 minutes. This will begin to soften the chili and garlic as well as allow the flavors to begin to leach out into the poaching stock.
Season all sides of the salmon with salt and pepper. Place the salmon fillets into the stock, the liquid should cover the fish 1/2 to 3/4 up the sides. Loosely top with parchment or a lid and close the dome and allow the fish to poach for 10 minutes or until you reach an internal temperature of 130F.
Remove the fish from the liquid, and keep warm while you make the sauce.
Transfer ¾ (reserve ¼ to adjust consistency) of the hot poaching liquid with the garlic and chilis and to a blender and blend on medium until fully liquified. While the blender is rolling, add the pepper jelly and chocolate, blend until smooth. If the mixture is too thick, add a touch more stock until you reach a sauce like consistency.
Place the salmon on the presentation plate and pour the sauce over top.
Optional: Garnish the plate with chopped chocolate and rough chopped cilantro.
Enjoy!
Chef Eric Gephart
