Poached Salmon with Green Peppercorn Tarragon Sauce
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 420 |
| pro | 30 g |
| total fat | 31 g |
| sat. fat | 7 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 96 mg |
| sodium | 453 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 9 |
| vit A | 6 |
| vit C | 10 |
| folate | 22 |
Serve this succulent salmon warm or chilled. This sauce is also delicious with steamed asparagus or artichokes. Green peppercorns in brine are often sold in small cans in gourmet and some large grocery stores. Sometimes green peppercorns are jarred in vinegar, in which case they should be drained and rinsed before using.
Ingredients
- 1 cup dry white wine
- 1 onion, sliced
- 1 celery stalk, sliced
- 4 sprigs tarragon
- 4 sprigs parsley
- 1 tbsp black peppercorns
- 4 thin slices of lemon
- 1 tsp salt
- 6 (each 6 oz/175 g) skinless salmon fillets
- Sauce
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 tbsp drained and chopped green peppercorns, discard brine
- 1 tbsp extra-virgin olive oil
- 2 tsp white balsamic vinegar or white wine vinegar
- 1/4 tsp salt
- 4 tsp chopped fresh tarragon
Preparation
Sauce: In bowl, whisk together sour cream, mayonnaise, peppercorns, oil, vinegar and salt. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 2 days.) Stir in tarragon.
In roasting pan or skillet large enough to hold fish in single layer, combine 6 cups (1.5 L) water, wine, onion, celery, tarragon, parsley, peppercorns, lemon and salt ; bring to boil. Cover and simmer for 15 minutes. (Make-ahead: Cover and set aside for up to 6 hours; return to simmer.)
Submerge salmon in liquid. Cover and cook at bare simmer for 6 minutes. Remove from heat and let stand, covered, until fish flakes easily when tested, 4 to 6 minutes. With slotted spatula, transfer fish to platter. Serve with sauce.
Source : Canadian Living Magazine: May 2007
- Keywords : Main Course; Fish; Poach;
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