Name: Slow-Roasted Salmon with Coriander-Infused Chicken Liver Sauce
Yield: Serves 4
Cuisine: American
Ingredients: 1 teaspoon coriander seeds, toasted; sea salt and freshly ground pepper; 4 cups Aromatic Vegetable Mix, made from leek, celery, ginger, thyme, parsley, and tarragon; 1 tablespoon canola oil; ½ cup diced meaty bacon; ¼ cup dry red wine; 4 ounces chicken livers, trimmed of all sinews; ¼ cup diced, peeled Jerusalem artichokes (Sunchokes), boiled; ½ cup Brussels sprout leaves, preferably purple, parboiled; ¼ cup caramelized onions; 4 pieces fresh salmon fillet, skinned, 3 ounces each; 2 tablespoons champagne vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Charlie serves this rich dish with Brussels sprout leaves slow-cooked in olive oil and baby leeks braised in chicken stock.

Ingredients

4 cups Aromatic Vegetable Mix, made from leek, celery, ginger, thyme, parsley, and tarragon
4

Method

Preheat the oven to 225°F.

Put the aromatic vegetable mix on a baking sheet and lay the pieces of salmon on top. Season the salmon with salt and pepper and put in the oven to slow-roast for a

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Slow-Roasted Salmon with Coriander-Infused Chicken Liver Sauce

Ingredients

Method

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