Poached Salmon In Ravigote Sauce
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2plum tomatoes, seeded and cut into ¼-inch pieces (1 cup)
- 2tablespoons drained capers, if desired
- 4scallions, trimmed and chopped ( ½ cup)
- ½cup chopped onion, washed in a sieve under cool water and drained
- 3large cloves garlic, peeled, crushed and chopped (2 tablespoons)
- ½cup coarsely chopped fresh flat-leaf parsley
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- 6tablespoons virgin olive oil
- 3tablespoons lemon juice
- 4cups water
- 6salmon fillet steaks, with all bones, sinews and skin removed (5 ounces each when cleaned), each 1¼ to 1½ inches thick
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
140 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 468 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Mix all ingredients except water and salmon in a small bowl and set aside at room temperature.
- Step 2
When ready to cook the salmon, bring the water to a boil in a stainless steel saucepan. Place the salmon steaks in the pan and bring the water back to a boil over high heat. (This will take about 2 minutes.) Immediately turn off the heat or slide the pan off the heat if using an electric stove, and let the salmon steep in the hot liquid for 5 minutes. (The steaks will be slightly underdone in the center; adjust the cooking time to accommodate thicker or thinner steaks and to satisfy taste preferences.)
- Step 3
Remove the steaks from the liquid with a large spatula or skimmer, drain well, and place a steak on each of six warm plates. Sponge up any liquid that collects around the steaks on the plates with paper towels and spoon the sauce over and around the steaks. Serve immediately.
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Cooking Notes
gus
Delicious! I was a bit afraid of the extreme amount of raw garlic and onion but I made it in advance and after marinating at room temp for over an hour it was fine...and perfect addition for the poached salmon which can be bland at times.
Marguerite
This was amazing! I always broil salmon, but so glad I tried poaching which made it melt-in-your mouth tender while preserving all of the flavor. The Ragivote sauce was sublime!! Wow, an explosion of flavors that harmonizes and enhances the salmon. Important to use good olive oil. I was afraid that it was going to be too tart or too salty for my 92 year old mom, but she loved it too! I love Jacque Pepinʻs recipes - my favorite rock star of cooking. So happy I found this.
PM
Excellent and so simple!
Tim
I used enough water in a Dutch oven to cover the filets and steeped lemon wedges, black peppercorns, and bay leaves for a few minutes before adding the salmon. Very flavorful!!
gus
Delicious! I was a bit afraid of the extreme amount of raw garlic and onion but I made it in advance and after marinating at room temp for over an hour it was fine...and perfect addition for the poached salmon which can be bland at times.
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