Poached Salmon With Green Herb Sauce
Per serving
This is a little more work than the normal way I make salmon -- with lemon and old bay under the broiler -- but it is well worth the extra effort! I love to take the salmon cold to work for lunch with a salad! All that protein gives me the extra boost to make it through the afternoon sleepies where I CRAVE carbs like it is going out of style! From goodcooking with Chef John V. AuTHORS NOTE: The method of cooking called "poaching" can be applied to fish, shellfish, chicken, meats, vegetables and fruits. It is a shallow method of cooking where the food item is simmered in a flavored broth with the addition of very little or no fat. It is healthier than sautéing, has a delicate flavor and may be served hot or cold. It is a perfect summer method because you can cook your item without getting t…
Ingredients
2 serv.- chopped onion1⁄4 cup
- chopped celery1⁄4 cup
- chopped shallot1 tablespoon
- water↗1 quart
- dry white wine↗1⁄2 cup
- white vinegar↗2 tablespoons
- slices lemons↗2 slices
- parsley stems↗2
- teaspoons salt↗2 teaspoons
- peppercorns, whole not crushed↗8
- bay leaf, small, about the size of a nickel↗1
- butter, softened↗1 teaspoon
- salmon fillets, center cut, skinless and boneless (about 7 ounces each)↗2
- basil leaves↗1 tablespoon
- fresh chives1 tablespoon
- tablespoon scallion, chopped↗1
- tablespoon tarragon1
- tablespoons spinach leaves↗2
- tablespoons scallions, chopped↗4
- tablespoons lemon juice↗2
- teaspoon salt↗1⁄2
- teaspoon white pepper1⁄4
- teaspoon sugar↗1⁄4
Step-by-step instructions
- 1
(For the Poaching liquid, use the first 12 items listed above).
- 2
(For the sauce use the remaining ingredients except for the salmon)
- 3
DIRECTIONS
- 4
Salmon.
- 5
In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
- 6
Butter the bottom of a casserole dish in which you will poach the salmon.
- 7
Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
- 8
Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
- 9
Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
- 10
Two tablespoons of sauce per portion of salmon is a good amount.
- 11
SAUCE.
- 12
Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.
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