(POSTED: July 13, 2006)
Poached Salmon with Lemon-Caper Herb Sauce
Ingredients 2 carrots, cut into 1/4-inch rounds 1 leek, trimmed, well washed, cut into 1/4-inch rounds 1 lemon, cut into 1/4-inch rounds 4 sprigs fresh thyme 10 sprigs fresh flat-leaf parsley 1 dried bay leaf 1/2 teaspoon whole black peppercorns 1/2 teaspoon whole coriander 2 tablespoons coarse salt 1 cup dry white wine 4 6- to 8-ounce salmon steaks, cut 1-inch thick Lemon-Caper Herb Sauce, optional Watercress-Cucumber Salad, optional
Directions 1. Combine carrots, leeks, lemon slices, thyme, parsley, bay leaf, peppercorns, coriander, salt, and wine in a wide saucepan. Add enough water so the liquid reaches a depth of 1 1/2 inches. Bring to a boil; reduce heat to barely simmering. Add salmon, cover with a lid or a parchment paper round trimmed to fit, and cook until flesh is firm but slightly moist in center, 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap. Cool to room temperature. Serve with Lemon-Caper Herb Sauce and Watercress-Cucumber Salad, if desired. Serves 4.
Lemon Caper Herb Sauce 1/2 cup sour cream Zest and juice of 1/2 lemon 2 tablespoons capers, rinsed, drained, and coarsely chopped 1 tablespoon coarsely chopped parsley 1 tablespoon coarsely chopped tarragon 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground pepper In a small bowl, stir together all ingredients. Refrigerate until ready to use. Serves 4 .
Watercress-Cucumber Salad Juice and zest of 1/2 orange 2 tablespoons sherry-wine vinegar 1/2 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 1 bunch watercress, trimmed 1/2 English cucumber, peeled, halved lengthwise, seeded, and thinly sliced crosswise. In a small bowl, combine juice, vinegar, and mustard. Slowly whisk in olive oil until combined; season with salt and pepper. Combine watercress and cucumber in a medium bowl. Toss gently with vinaigrette, as desired. Serve immediately. Serves 4.
Source: www.marthastewart.com
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