Tasty Tuesdays! GF Poached King Salmon

Summer is here in full force...and also half over for my kids.  They are happily playing every day while not realizing that the new school year is getting ready to ambush them.  Not only them but myself as well.  This year is more than HALF over!!  I just quit writing 2009 on my checks a couple of weeks ago!  I've always heard that time flies when you get older and wow were they ever right.  I've got the privilege of another birthday this week and I'm about to be half a decade until the big 40.  Just a kid to many but an OLD man to my boys!  It seems that when you're young, the time between breakfast and supper is an eternity, and I tell my kids to hang on tight and don't wish for things to hurry up because that seems to happen all by itself.

Ok, now that I finished that rambling thought, it's time for another installment of Tasty Tuesdays! and this week's post is a continuation of a Gluten-Free cooking class at Michael Fusco's Riverside Grill in Tulsa, OK.  Michael owns and operates a 5* restaurant that can cater to almost any taste and also those suffering from gluten sensitivites such as Celiacs.  I've cooked many gluten free things in my kitchen and they usually turn out pretty good, however, I couldn't even tell you how delicious Michaels meals are in his restaurant.  They defy description and since I have the opportunity to go to his classes now and then, I feel the least I can do is take a lot of pictures and let you know how good it was.  This week's offering is Poached King Salmon so lets get to the recipe!  The ingredients are as follows:  Serves 4



4 - 6 oz. Salmon Fillets

2 eggs per fillet

Pico de gallo or your favorite salsa

Medium-sized pot

2 cups water

2 cups white wine

1/4 cup white wine vinegar

2 each bay leaves

3 each black peppercorns

Combine all ingredients in pot. (Not the salmon, pico / salsa or eggs)
Place on high heat.
Once it comes to a boil, turn heat down to medium or a low boil.

Not quite ready....

Place salmon in the pot and poach it.

Ready for a little decoration....

You will see the salmon shrink in size.  When it is firm to the touch and floats, it is done.

Poach eggs, place on top of salmon fillets with a bit of pico on top for added flavor.

As you can see, there is a great slice of crusty on the outside, soft of the inside bread under this fish....You can see how to make great GF bread by visiting one of my other 5* posts, Tasty Tuesdays GF Chocolate Eclairs.

Nothing tastes better to me than fresh fish.  I've heard many people say that they don't care for it because of the "fishy" smell.  Regardless of type, it should have very little aroma before cooking.  If it does have a strong odor, it is more than likely bad or at the very least questionable and shouldn't be cooked.

Needless to say, this was delicious and I can't wait to cook this dish at home as soon as possible.  The variety of ways to prepare are just as with any other dish and nearly endless.  I haven't found the strength to eat it raw yet but you never know.  I may be stranded on a deserted island at some point in my life and find that I've been missing out all these years.  Enjoy!!

This post is part of the following blog carnivals..........Go check out these great sites!!

Mouthwatering Mondays

Two for Tuesday

Slightly Indulgent Tuesdays

Tempt My Tummy Tuesday
Tuesday Twister
Gluten-Free Wednesdays
Real Food Wednesday
Pennywise Platter Thursday
Fight Back Friday