Poached Salmon with Green Peppercorn Tarragon Sauce
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.
Servings: 6
Ingredients:
| 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% |
-
1 cup (250 mL) dry white wine
1 onion, sliced
1 stalk celery, sliced
4 sprigs each fresh tarragon and parsley
1 tbsp (15 mL) black peppercorns
4 thin slices lemon
1 tsp (5 mL) salt
6 skinless salmon fillets (each 6 oz/175 g)
Sauce:
1/2 cup (125 mL) sour cream
1/3 cup (75 mL) mayonnaise
2 tbsp (25 mL) drained green peppercorns (in brine), chopped
1 tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) white balsamic vinegar or white wine vinegar
1/4 tsp (1 mL) salt
4 tsp (20 mL) 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 sa< 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
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