Salmon Court Bouillon
SALMON COURT BOUILLON WITH LEMON BROCCOLINI AND RICE
Now this dish is truly made with catfish. But the only catfish I want is fried in a poboy sandwich smothered in remoulade sauce. Grilled or smothered catfish just doesn’t do it for me. Yuck. Sorry, Cajuns everywhere and most of the state of Louisiana. I just don’t love it.
Now salmon. Salmon is such a rich, flavorful fish to me, and I wanted to cook it with the court bouillon sauce because of how tomato focused it is. I add in tomato paste to get it nice and thick. I know I know. TOMATOES. Well if it fits, it sits (in this pot). I wanted to add more green to this, and I love me some broccolini.
This dish is normally cooked with fresh catfish. Since I’m not a fan of catfish, I prefer salmon!
C’est bon!
Rice on top, please!
SALMON COURT BOUILLON WITH LEMON BROCCOLINI AND RICE RECIPE
Ingredients
4-6 fresh salmon filets, brush lemon juice on filets first, season with cayenne pepper, smoked paprika, salt and black pepper
3/4 cup canola oil
3/4 cup AP flour
2 small onions, diced
3 stalks of celery, diced
1 orange bell pepper, diced
1 green bell pepper, diced
5 cloves of garlic, minced
1, 16 oz can of whole peeled tomatoes, chopped
2 tablespoons tomato paste
2 cups vegetable broth
1/2 cup dry white wine
1 oz red wine vinegar
1 oz Worcestershire sauce
2 oz fresh squeezed lemon juice
2-3 cups cooked white rice
parsley chopped for topping
season to taste with black pepper, salt, thyme, red pepper flakes, smoked paprika, Tabasco sauce
fresh broccolini to sauté with lemon juice, red pepper flakes, black pepper, garlic powder
Instructions
Make a light brown roux with the oil and flour. Add in onions, garlic, bell peppers, celery, and tomatoes (with a 1/2 of its juices). Stir in vegetable broth, Tabasco sauce, Worcestershire sauce and red wine vinegar. Simmer for 10 minutes. Deglaze middle of cast iron casserole pot with 1/2 cup of white wine to get up any sticky bits. Set on simmer and let sauce cook for 1.5 hours. Season salmon filets on top only with suggested seasoning. Be generous with smoked paprika. To time with sauce, wait until 5 minutes before done simmering the sauce to flash sear the salmon in separate skillet. Sear for 4 minutes, meat side down, skin side up. After a good sear, place skin side down in the pot of sauce to simmer/cook for 10 additional minutes. Sauté the broccolini in separate skillet for 10 minutes with suggested seasoning. To serve, scoop up sauce in plate or bowl, then a few helpings of rice, with parsley, and place a filet on the side. Enjoy with the sautéed broccolini!
