8 oz wild Alaska salmon filet
5 pearl onions, cut into halves, quarters if large
1 stalk celery, thinly sliced
4 medium red potatoes, scrubbed and cut into quarters
1 cup fresh corn kernels
1/3 cup dry white wine
4 cups stock, homemade, preferably - salmon, or chicken, or a mix of both
2 cloves garlic, finely grated on a microplane
1 cup half and half
1/2-1 jalapeño, depending on how spicy you like, sliced very thinly on a mandoline
good olive oil, for sautéing
1 generous handful fresh dill, to garnish
flake salt +freshly cracked black pepper
Heat a medium cast iron skillet over medium heat. When hot, add olive oil and swirl to coat. Sauté onions for 3 minutes, turning occasionally as they soften. Add celery and toss to coat in the oil. Cook until celery has softened, stirring occasionally, about 4-5 minutes.
While they cook, in a saucepan, boil potatoes under simmering water until tender when pierced with a sharp knife. Drain and set aside.
Using the same saucepan, transfer onions and celery, add another drizzle of oil, and cook garlic until fragrant, about 2 minutes. Add white wine and reduce by half.
Add stock, chili, and potatoes, and warm until steaming. Add cream and salmon, just submerging salmon in the liquid, and poach for 10 minutes for medium/medium rare (based on an inch-thick piece).
Ladle into bowls, dividing the salmon in two, and garnish with plenty of dill, cracked pepper, and a sprinkle of salt.