COOK CLUB: Gently poached salmon tops trendy grain bowl

Poaching outside of the kitchen is illegal, a practice of thieves and other ne'er-do-wells.

In the kitchen, though, poaching becomes more gentlemanly.

Poaching — cooking in simmering liquid — is a mild way to treat delicate proteins, such as fish.

This is why we turned to this technique for our March Gazette KCRG-TV9 Cook Club recipe — Poached Salmon Grain Bowl with Smoky Paprika Sauce.

Cooking in liquid pretty much guarantees moist, tender fish. What you lose in crispness in this method, you gain in silky smoothness. Poached fish almost melts in your mouth.

The basic rules of poaching fish on the stove stop require just a few tools: a good heavy pot with a lid, broth, wine or water (or a combination of these) and aromatics or vegetables to infuse the liquid. Allow the liquid to boil over medium-high heat to allow for the flavors to infuse. Once the liquid hits boiling, lower the heat and add in your fish, making sure the fish is just covered with the liquid. Add more liquid in if necessary. You can keep the liquid at the boiling state longer for a deeper infusion before adding the fish if you desire.

Once the fish is settled in to the simmering mixture, place the lid on top and let the hot liquid do its thing. Poach until the fish is just opaque, usually around 6 to 8 minutes.

Poached fish is also stellar the next day cold, served over greens.

First, though, try it over grains for an of-the-moment dish that showcases the silky salmon and good-for-you veggies in every bite.

That's the beauty of the trendy grain bowl, which seems to be taking over every Pinterest page and Instagram image. Grain bowls are just what they advertise to be — bowls of grain topped with protein and vegetables. The key is building a grain bowl that guarantees flavor in every bite.

Start with any grain, then bring in the vegetables, preferably roasted. Add a well-seasoned protein and top with extras like cheese, nuts, dried fruit or even some pickled onions. Top with a sauce or dressing or even just a little olive oil and dig in.

Each grain bowl has a star, and in our Cook Club recipe this month, it is the poached salmon. Gently cooked in a paprika sauce, roasted red peppers and kale enhance the smokiness of the paprika and play on the sweetness of the salmon. Feta adds a tang and creaminess.

Before taking that first bite, take a moment to appreciate its beauty. You may even want to take a picture and add it to Google's millions of grain bowl pictures. Or post a picture of it on Facebook or Pinterest and tag us @GazetteKCRGCook. If you are on Instagram, snap a photo there and be sure to tag it #GazetteKCRGCookClub.

RECIPE

Poached Salmon Grain Bowl with Smoky Paprika Sauce

Serves 4

Poached Salmon and Broth

2 teaspoons olive oil

1/2 onion, chopped

1 carrot, peeled & chopped

8 cloves garlic, sliced

1 cup white wine

2 cups chicken or vegetable stock

4 tablespoons fresh orange juice (1 large orange)

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1 tablespoon paprika

4 sprigs fresh thyme

4 salmon fillets

4 cups rice of choice, cooked

1/2 cup feta, for serving

Roasted Red Peppers and Kale

2 red peppers, thinly sliced

1 head kale, ribs removed and leaves torn into 2-inch pieces

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1/8 teaspoon coarse salt

Heat oven to 400 degrees. Place a large cookie sheet in oven to heat. Place peppers and kale in a large bowl. Drizzle olive oil and vinegar over the vegetables. Stir to coat. Add salt and stir again. Pour vegetables onto heated cookie sheet and place back in oven. Cook for 15 to 20 minutes, stirring at the halfway mark. Vegetables are done when the peppers just start getting black spots and kale is beginning to crisp. Lower heat and keep vegetables warm until salmon is ready.

Meanwhile, heat olive oil over medium-high heat in a heavy, deep pan. Add onion, carrot and garlic and sauté for 5 minutes. Pour in wine, stock, orange juice and add salt, pepper, paprika and thyme. Bring broth to a low boil and allow broth to cook for 10 minutes. Reduce heat to low and carefully add in the salmon. Place lid on pan and cook for 6 to 8 minutes or until salmon is just opaque.

Once salmon is done, remove to a plate and cover with foil to keep warm. Increase heat of pan to high and allow the sauce to reduce and thicken slightly, about 5 minutes. Pour sauce through a sieve to remove vegetables.

Build grain bowls starting with 1 cup rice in each bowl. Pour about a tablespoon of the sauce in each bowl. Top with red peppers, kale, feta and salmon. Pour another tablespoon or two over the entire bowl and serve.

MACGYVER MAGIC

No chickpeas? Walnuts also pair well with celery root. Use 1 1/2 cups coarsely chopped walnuts in place of the chickpeas. Once coated with the olive oil and spices, place in a 375-degree oven and roast for 10 to 12 minutes. Stir after five minutes.

Water or a combination of stock and water can stand in for the chicken or vegetable stock

TIME SAVER

Don't have the time to wait for the chunks of celery and potatoes to soften? Shred them in a food processor instead. The vegetables will cook much faster. Since they'll end up pureed, in this case, initial size doesn't matter.