Cold Poached Salmon Tiles with Ginger-Black Bean Vinaigrette

Name: Cold Poached Salmon Tiles with Ginger-Black Bean Vinaigrette
Yield: Serves 3 to 4 As a Main Course, 6 to 8 as Part of a Multicourse Meal
Cuisine: China
Ingredients: 1½ teaspoons black peppercorns; 1 quart cold water; 1 serrano chili, tipped and halved lengthwise; 1 teaspoon Szechwan peppercorns; 5 quarter-size coins fresh ginger, smashed; 1 thin stalk fresh lemongrass, chopped into rings; 2 to 3 whole scallions, trimmed, cut into finger-lengths, and smashed; 2 serrano chilis, tipped and halved; 1½ to 2 pounds impeccably fresh, skinned and boned side(s) of salmon, cut into 1-inch squares; 1 tablespoon finely minced fresh ginger; 1½ teaspoons finely minced garlic; 1½ teaspoons “goop” from China Moon Hot Chili Oil; ½ cup China Moon Pickled Ginger; 3 tablespoons juice from China Moon Pickled Ginger; ⅔ cup packed coriander leaves and stems; 2 cups dry white wine; ¾ teaspoon fine sea salt; ¾ cup corn or peanut oil; 2 tablespoons distilled white vinegar; 2½ teaspoons sugar; ½ small red onion, sliced paper-thin; 2 to 3 bunches tender watercress, separated into sprigs, any thick stems removed; 1 tablespoon finely minced Chinese black beans (do not rinse them)

Preparation info

Serves
3 to 4
As a Main Course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is one of the most popular dishes we serve in the restaurant, and justifiably so! The combination of cool, perfectly poached fresh salmon, crunchy watercress sprigs, and tangy herbal vinaigrette is a knockout.

If taste weren’t enough, another beauty of this dish is that everything short of the final assembly can be done in advance.

Whereas most markets display salmon cut crosswise into steaks, see if you can instead purchase a small side of salmon.

Ingredients

Asia
China
Dinner
Pescatarian
Gluten-free
Spicy

Ingredients

Method