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 |
- Portion size: 6
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 1cupdry white wine
- 1 1oniononions, sliced
- 1 1celery stalkcelery stalks, sliced
- 4 sprigs 4sprigstarragon
- 4 sprigs 4sprigsparsley
- 1 tbsp 1tbspblack peppercorns
- 4 4thin slices of lemon
- 1 tsp 1tspsalt
- 6 6(each 6 oz/175 g) skinless salmon filletsalmon fillets Sauce
- 1/2 cup 1/2cupsour cream
- 1/3 cup 1/3cupmayonnaise
- 2 tbsp 2tbspdrained and chopped green peppercorns, discard brine
- 1 tbsp 1tbspextra-virgin olive oil
- 2 tsp 2tspwhite balsamic vinegar or white wine vinegar
- 1/4 tsp 1/4tspsalt
- 4 tsp 4tspchopped 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
