(POSTED: July 13, 2006)
Poached Salmon with Lemon-Caper Herb Sauce
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
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 .
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.