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Boy Eats World!
by David Lawrence
I recently read with great fascination about the technique of cold-poaching fish. I was very excited by the notion of pouring hot liquid over a piece of raw fish, and by the time it cools to room temperature, it's completely cooked through with little more effort than heating a bit of stock. Of course, this hardly qualifies as cooking, which eliminates any excuse you may have for not trying this recipe. Paired with White Nectarine Salsa, it's the perfect summer meal.
Serves 4



    • 1 quart chicken or fish stock
    • Zest of 2 limes, removed with a vegetable peeler
    • 4 sprigs fresh mint
    • 4 (8-ounce) boneless, skinless salmon filets

    • 2 ripe white nectarines, halved, pitted, and diced
    • 1 jalapeno pepper, seeded and minced
    • 1/2 red bell pepper, diced
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon chopped fresh mint
    • Freshly squeezed juice of 1 lime
    • 1 teaspoon sugar (optional, depending on the sweetness of the fruit)
    • Kosher salt
    • Freshly cracked black pepper, to taste


To prepare the salmon, heat the stock, lime zest, and mint sprigs in a medium saucepan until just under a boil. Place the salmon filets in a glass baking dish deep enough to be covered by the stock. Pour the hot stock over the salmon and let stand 5 minutes. Turn the fish over and let stand for 1 hour until the salmon and stock are both room temperature.

Meanwhile, to make the salsa, in a small bowl combine the nectarines, jalapeno, red bell pepper, cilantro, mint, lime juice, and sugar, if using. Season with salt and pepper.

Remove the fish from the stock and serve with the White Nectarine Salsa over the top.



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