Chilled Poached Salmon with Thyme

By John Crowley

Ingredients
  • 2 cups water

  • 1 cup dry white wine or chicken broth

  • 1 small onion, sliced

  • 1 medium stalk celery (with leaves), chopped

  • 1/2 tsp salt

  • 1/4 tsp dried thyme leaves

  • 1/4 tsp dried tarragon leaves

  • 5 peppercorns

  • 4 sprigs parsley

  • 1 bay leaf

  • 4 salmon steaks, 1 inch thick (about 2 lb)

  • Green Sauce (recipe below)

  • GREEN SAUCE

  • 1 cup parsley sprigs

  • 1 1/2 cups large curd creamed cottage cheese

  • 1 Tbsp lemon juice

  • 1 Tbsp milk

  • 1/2 tsp dried basil leaves

  • 1/2 tsp salt

  • 1/8 tsp pepper

  • 4 to 6 drops red pepper sauce

Directions
  1. Heat water, wine, onion, celery, salt, thyme, tarragon, peppercorns, parsley and bay leaf to boiling in 12-inch skillet; reduce heat. Cover and simmer 5 minutes.

  2. Place fish in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer until fish flakes easily with fork, 12 to 15 minutes. Carefully remove fish with slotted spatula; place on wire rack to drain. Carefully remove skin; cut fish lengthwise into halves. Cover and refrigerate until cold, at least 4 hours. Prepare Green Sauce; serve with fish.

  3. GREEN SAUCE: Place all ingredients in a blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 3 minutes.


Nutritional Facts

Servings
1
185 Calories
27g Protein
390mg Sodium
40mg Cholesterol
7g Fat
3g Carbs
Exchanges
3 Low-Fat Meat
1/2 Vegetable

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