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Quebec Poached Salmon

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Submitted by marylou442

Quebec poached salmon steaks gently cooked in a lemon court bouillon, chilled, then cloaked in a vivid green herb mayonnaise of spinach, parsley, scallion, and pepper. An elegant make-ahead cold salmon platter.

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

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.

Ingredients

4 4
EACH EACH SALMON STEAK *
1 15
TABLESPOON ML VEGETABLE OIL
salad
1
X LEMON JUICE
to taste *
1 15
TABLESPOON ML SALT
1 1
EACH ONION
4 4
EACH EACH PARSLEY SPRIG *
Sauce
½ 118
¼ 59
½ 118
CUP ML SPINACH
2 30
TABLESPOONS ML LEMON JUICE
1 237
CUP ML MAYONNAISE

Directions

Spread the oil in a fry pan or baking dish .

Place the salmon steaks next to one another, but not overlapping.

Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish.

Cover and poach on top of the stove (if using fry pan) over low heat, for 10 to 12 minutes or in 325℉ (160℃) oven (in baking dish) for the same length of time or until the salmon flakes.

Allow the fish to cool in the liquid. Drain well and remove the skin.

Arrange on platter, then cover completely with the following sauce.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

Maybe I should send it to the recipe box of mine

 

 

Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 277 74% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 2171mg 90%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 20% Vitamin C 48%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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