Quebec Poached Salmon

Cold poached salmon is the picture of effortless elegance, the kind of dish that looks like a caterer made it but takes almost no skill.

The salmon steaks poach gently in a fragrant bath of lemon, onion, peppercorns, and just enough hot water to cover, which keeps the flesh moist and silky instead of dry.

The clever part is letting the fish cool right in its poaching liquid. It keeps absorbing flavor and stays succulent as it comes down to temperature.

Once chilled, you peel off the skin and blanket the steaks in a striking green sauce, a blend of mayonnaise with spinach, parsley, scallion tops, green pepper, and lemon juice that’s both creamy and herbaceous.

Make it all ahead and serve cold. It’s a centerpiece for a summer buffet, brunch, or holiday table that frees you up while guests arrive.

Chef Tips

• Poach over low heat and pull the salmon the moment it flakes; a hard boil toughens the fish and breaks it apart.
• Let the salmon cool fully in the poaching liquid before draining, as the recipe directs, for the moistest result.
• Blend the green sauce just until smooth and vivid; over-blending can dull its bright color.

Variations

• Use a whole side of salmon instead of steaks for a more dramatic platter.
• Swap the green sauce for a classic dill-cucumber yogurt sauce.
• Add fresh dill or tarragon to the sauce for an extra herbal note.