Slow Cooked New Zealand King Salmon with Green Gazpacho, Green Beans and Pickled Onions


Serves: 4


Green Gazpacho Sauce
• Place tomatillos and cucumber on a large platter.
• Salt and let sit 20 minutes and then rinse in very cold water.
• Combine tomatillos, cucumber, jalapeno, watercress, market onions,  spring garlic, French bread and lime juice in a blender and blend until chunky/smooth.
• Blend in the oil in a slow and steady stream.
• Season with Kosher salt and freshly toasted and ground black pepper and reserve at room temperature.

Pickled Onions
 Combine the water and vinegar and pickling spice in a non-reactive saucepan and bring to a boil.
• Boil 2 minutes.
• Strain off solids.
• Reserve, keeping very hot.
• Place the onions in a large bowl.
• Pour the hot pickling liquid over onions .
• Let cool at room temperature.

Haricots Verts
• Wash beans and slice off the root nub.
• Slice each bean on the diagonal into ½ inch pieces.
• Bring water and salt to a rolling boil.
• Put the beans into a strainer and blanche them in the boiling water for 30 seconds.
• Immediately plunge the strainer and beans into a large bowl of ice cubes and water to stop cooking process.
• Reserve.

Salmon Sous Vide

• Oil the fish with some olive oil and season with kosher salt and fresh ground black pepper.
• Seal in an immersion bag.
• Cook at a constant 120 degrees Fahrenheit for 15 minutes in an immersion bath with circulator.
• Chill in an ice water bath.
• Hold under constant refrigeration.


To Serve

1 Tbsp. Olive Oil      
2 Cups Haricots Verts    
2 Cups Pickled Onions     
4 x 6 oz. Sous Vide New Zealand Salmon Filets            
1 Cup Green Gazpacho Sauce                             
8 tsps. Olive oil         

• Heat 1 tablespoon of olive oil in a sauté pan over medium heat.
• Add the haricot verts and diced pickled onions and sauté  until hot – reserve, keeping hot.
• Remove cooked salmon from bags.
• Heat a heavy cast iron pan until it is very hot.
• Sear the top sides of the salmon in the pan to get a really nice crust on the fish - 1 to 2 minutes.
• Place ¼ cup of Gazpacho Sauce in the middle of each plate.
• Top with the sautéed Market Haricots Verts and Pickled Onions.
• Place the seared Salmon on top.
• Drizzle with a little olive oil and serve immediately.

Recipe Photography: Patrick McDonnell Photography 

About the Chef

Executive Chef/Owner of Province, Randy Zweiban, who first brought Nuevo Latino cooking to Chicago with Nacional 27, has crafted a dynamic menu that is grounded in American cuisine and influenced by Central and South American and Spanish dishes. Province opened in October 2008 and is the first LEED certifi...
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