Lent recipes - Poached Salmon with Herb Vinaigrette

·        6 fresh salmon fillets, 5 to7 oz. each

·        2 cups dry white wine

·2 cups water

·        1 rib celery, chopped

·1 medium onion, coarsely chopped

·        Bouquet garni (composed of 2 sprigs fresh thyme, 2 sprigs parsley and 1 large bay leaf)

·1/2 teaspoon hot pepper sauce

·        Pulp of half a lemon

·2 teaspoon salt

.·        Parchment paper, buttered

In a large, non-reactive skillet (large enough to hold fish in a single layer), combine wine, water, celery, onion, bouquet garni (composed of 2 sprigs fresh thyme, 2 sprigs parsley and 1 large bay leaf), hot pepper sauce and salt. 

Bring to a boil over high heat and allow to simmer for 15 minutes. 

Add the fish. Cover with buttered parchment paper and poach over gentle heat for 5 to 7 minutes or just until fish is cooked through.

 Remove to a side dish.

Herb Vinaigrette:

·1/4 cup white wine vinegar

·        1/4 cup dry white wine

·2 tablespoon minced shallots

·        3/4 cup extra-virgin olive oil

·1 tablespoon Dijonmustard

·        1 tablespoon each minced fresh chives, flat-leaf parsley and tarragon

·1/2 teaspoon freshly ground black pepper

·        1 teaspoon salt

To make the vinaigrette: in a non-aluminum saucepan heat together the vinegar, wine and shallots. Boil until the mixture is reduced to 2 tablespoon Whisk in the oil and mustard, whisking until well blended. Stir in the herbs, pepper and salt. Makes about 1 1/2 cups.

Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more


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