Poached Salmon Steaks With Herbed Vinaigrette Sauce
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4boneless salmon steaks, 4 to 6 ounces each, with skin attached
- 1cup dry white wine
- 3tablespoons white-wine vinegar
- ½cup thinly sliced onions
- ¼cup thinly sliced carrots
- ½cup chopped celery
- 4black peppercorns
- 2sprigs fresh thyme, or 1 teaspoon dried
- 1bay leaf
- 1clove garlic, peeled
- pinch cayenne pepper, or to taste
- 2sprigs parsley
- Salt to taste
- 1tablespoon Dijon mustard
- Salt and pepper to taste
- 2tablespoons red-wine vinegar
- 1tablespoon shallots, finely sliced
- 1small clove garlic, peeled
- 3tablespoons coarsely chopped chervil or parsley
- ⅓cup olive or vegetable oil
For the Court Bouillon
For the Vinaigrette
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
536 calories; 38 grams fat; 6 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 30 grams protein; 667 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
Place all the ingredients for the court bouillon, along with 2 quarts of water, in a large skillet or small fish poacher. Bring to a boil, cover and simmer for 10 minutes. Let it cool to room temperature.
- Step 2
Submerge the fish in the cooled bouillon. If there is not enough liquid to cover the fish by at least one inch, add water to cover. Return to a boil, lower the heat to a simmer and poach for about 5 minutes. Remove from heat and let stand in liquid about 5 minutes longer before serving. Do not overcook.
- Step 3
To make the vinaigrette sauce, place the mustard, salt, pepper, vinegar, shallots, garlic and chervil in a blender or a very fast food processor.
- Step 4
As mixture blends, pour the oil through the opening of the cover. Blend well. If sauce is too thick, add 2 tablespoons water and blend. Adjust the seasonings.
Tip
- This dish can be served lukewarm or cold.
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Ted
This is absolutely delicious. I highly recommend it. Us any vinaigrette you like. And super easy.
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