Poached Salmon Steaks With Herbed Vinaigrette Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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.
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Preparation
- 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.
- This dish can be served lukewarm or cold.
Private Notes
Comments
Easy and flavorful. Made it with filets instead of steaks. Servers it over pasta with mushrooms and peas. Since most of the work is done ahead of time with the court bouillon, it made a good dinner party dish. Will make again.
This is absolutely delicious. I highly recommend it. Us any vinaigrette you like. And super easy.