Recipe by ~SarahBeth~
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 the kitchen all heated up. You can also cook items days in advance and then eat them chilled with various salad ingredients if you like. Additional accompaniments of mashed potatoes topped with chopped chives and crisp cooked green beans makes a nice accompaniment. Extra lemon juice isn't needed because it is already in the sauce.
- 1⁄4 cup chopped onion
- 1⁄4 cup chopped celery
- 1 tablespoon chopped shallot
- 1 quart water
- 1⁄2 cup dry white wine
- 2 tablespoons white vinegar
- 2 slices lemons
- 2 parsley stems
- 2 teaspoons salt
- 8 peppercorns, whole not crushed
- 1 bay leaf, small, about the size of a nickel
- 1 teaspoon butter, softened
- 2 salmon fillets, center cut, skinless and boneless (about 7 ounces each)
- 1 tablespoon basil leaves
- 1 tablespoon fresh chives
- 1 tablespoon scallion, chopped
- 1 tablespoon tarragon
- 2 tablespoons spinach leaves
- 4 tablespoons scallions, chopped
- 2 tablespoons lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon sugar
Directions See How It's Made
- (For the Poaching liquid, use the first 12 items listed above).
- (For the sauce use the remaining ingredients except for the salmon)
- In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
- Butter the bottom of a casserole dish in which you will poach the salmon.
- Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
- Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
- Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
- Two tablespoons of sauce per portion of salmon is a good amount.
- 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.