Cold Poached Salmon and Choi

This dish is great for lunch parties because it is delicate but filling and can be made in advance.

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2 heads choi
1 tsp salt
1 onion, sliced thinly
4 cloves garlic, peeled and smashed
4 sprigs thyme or 1 tsp dried thyme or herbs de provence
2 tbsp apple cider vinegar
1 side or 4 filets of lake trout or salmon, skin removed
1 lemon, zest and juice
10 sprigs parsley, roughly chopped
1/4 cup almonds, toasted and roughly chopped
1/4 cup olive oil
1/2 tsp chili flakes (optional)


  1. Cut the choi into quarters and clean between the leaves
  2. In a large pot place 4 cups water, salt, onion, garlic, thyme, and vinegar and bring to a simmer
  3. Add the choi to the pot and cook until bright green and tender, about 3 minutes
  4. Remove the greens and set aside
  5. Place the fish in the pot and cook until just cooked through, about 7 minutes
  6. Remove the fish and allow to cool
  7. In a small bowl combine the lemon zest, juice, parsley, almonds, chili flakes, and olive with a big pinch of salt
  8. Just before serving place the cooled choi and fish on a serving platter and liberally spoon the parsley mixture all over