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Barbecue Poached Salmon with Basil Mayonnaise

By The Canadian Living Test Kitchen

Tested till perfect

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Barbecue Poached Salmon with Basil Mayonnaise

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 241
pro 18 g
total fat 18 g
sat. fat 3 g
carb 2 g
fibre 0
chol 54 mg
sodium 301 mg
% RDI: -
calcium 2
iron 3
vit A 3
vit C 8
folate 14

More great recipes from this menu:

This is not real poaching but rather more like steaming, leaving the salmon to taste as if it were simmered in aromatic liquid. It's magnificent hot and mighty tasty cold. Toss any leftovers the next night with pasta and dressing.

Ingredients

  • 1 side salmon, (about 2 lb/ kg)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 8 whole fresh chives
  • 2 tbsp vermouth or lemon juice
  • 2 tbsp chopped fresh chives
  • Bail Mayonnaise
  • 1/2 cup light mayonnaise
  • 1/2 cup packed fresh basil leaves
  • 2 tbsp chopped fresh chives
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Preparation

Place 40-inch (1 m) long piece of double-thickness foil on work surface; grease. Cut salmon into 8 portions just to skin; place, skin side down, on foil. Sprinkle with salt and pepper. Arrange whole chives over top; drizzle with vermouth. Fold foil over fish and seal to form packet.

Place on grill over medium heat; close lid and cook until fish flakes easily when tested, about 15 minutes. (Make-ahead: Open packet and let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.) Discard whole chives; sprinkle with chopped chives.

Basil Mayonnaise: In food processor or blender, purée together mayonnaise, basil, chives, oil, lemon juice and salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Serve with salmon.

Source : Canadian Living Magazine: August 2003

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