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Poached Salmon with Salsa Verde

This is my favorite way to prepare salmon. It's so versatile, serve it warm or cold, the perfect addition to the buffet table. The salsa verde is an amazing sauce for the salmon but if you're running short on time serve it with prepared pesto or a Mexican salsa verde. Sure, it will change the flavor profile but the salmon carries it off beautifully!

Servings 6
Author Monica

Ingredients

Poached Salmon:

  • Ā½ bottle of dry white wine
  • 2 medium carrots coarsely chopped
  • 1 small onion quartered
  • 1- celery stalk coarsely chopped
  • 2 T black peppercorns
  • 6 parsley sprigs
  • 1 lemon sliced
  • 2 lb salmon fillet or 6 separate 5-6 oz portions
  • Lemon wedges
  • Olive oil

Italian Salsa Verde:

  • 2 cups parsley Washed and dried
  • 4 Cornishons coarsely chopped
  • 2 Pickled Onions optional
  • 1 tablespoon capers
  • 1 tablespoon Dijon Mustard
  • Juice and zest of one Lemon
  • 1 Clove Garlic coarsely chopped
  • 1/2 cup Olive Oil
  • 1 teaspoon Anchovy Paste optional

Instructions

To Make the Salsa Verde:

  1. Put all of the ingredients except for the olive oil into a blender or food processor fitted with a metal blade. Pulse until the ingredients are chopped taking care not to turn them into mush, you want to have some texture. Add just a bit of the olive oil to the processor if you need to loosen things up. Spoon the contents of the food processor to a bowl & stir in the olive oil. Season to taste with salt, additional olive oil or mustard, if needed.
  2. The salsa can be refrigerated up to 3 days. Serve at room temperature.

To Poach the Salmon:

  1. Add the first 7 ingredients to a pan large enough to hold the salmon fillet then fill with enough water to cover the salmon completely. Bring to a boil; reduce heat to low and simmer for 30 minutes or so to blend the flavors.
  2. Add the salmon to the pan. Add water if the salmon is not completely submerged. When the broth comes back to a boil, reduce heat to low and simmer the salmon, covered, for 5-6 minutes. Turn off the heat, cover he pan and let the salmon sit in the broth until the flesh is no longer translucent, 10 +/- minutes.
  3. Transfer the salmon to a platter and dry with paper towels. Garnish with lemon wedges, drizzle with a flavorful olive oil and plenty of the flavorful salsa Verde.

Recipe Notes

To serve the salmonĀ cold in the broth and refrigerate up to 24 hours.