Poached Salmon Steaks With Herbed Vinaigrette Sauce

By Pierre Franey

Published July 13, 1993

Total Time
30 minutes
Rating
4(65)
Comments
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Ingredients

Yield:4 servings

  • 4 boneless salmon steaks, 4 to 6 ounces each, with skin attached

FOR THE COURT BOUILLON

  • 1 cup dry white wine

  • 3 tablespoons white-wine vinegar

  • ½ cup thinly sliced onions

  • ¼ cup thinly sliced carrots

  • ½ cup chopped celery

  • 4 black peppercorns

  • 2 sprigs fresh thyme, or 1 teaspoon dried

  • 1 bay leaf

  • 1 clove garlic, peeled

  • pinch cayenne pepper, or to taste

  • 2 sprigs parsley

  • Salt to taste

FOR THE VINAIGRETTE

  • 1 tablespoon Dijon mustard

  • Salt and pepper to taste

  • 2 tablespoons red-wine vinegar

  • 1 tablespoon shallots, finely sliced

  • 1 small clove garlic, peeled

  • 3 tablespoons coarsely chopped chervil or parsley

  • ⅓ cup olive or vegetable oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 78 milligrams cholesterol; 536 calories; 19 grams monosaturated fat; 9 grams polyunsaturated fat; 6 grams saturated fat; 38 grams fat; 2 grams fiber; 667 milligrams sodium; 30 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all the ingredients for the court bouillon, along with 2 quarts of water, in a large skillet or small fish poacher. Bring to a boil, cover and simmer for 10 minutes. Let it cool to room temperature.

  2. Step 2

    Submerge the fish in the cooled bouillon. If there is not enough liquid to cover the fish by at least one inch, add water to cover. Return to a boil, lower the heat to a simmer and poach for about 5 minutes. Remove from heat and let stand in liquid about 5 minutes longer before serving. Do not overcook.

  3. Step 3

    To make the vinaigrette sauce, place the mustard, salt, pepper, vinegar, shallots, garlic and chervil in a blender or a very fast food processor.

  4. Step 4

    As mixture blends, pour the oil through the opening of the cover. Blend well. If sauce is too thick, add 2 tablespoons water and blend. Adjust the seasonings.

Tip

  • This dish can be served lukewarm or cold.

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Ratings

4 out of 5
65 user ratings
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Comments

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DEKidd LA/NH/NY

We've been making this since it came out. We also make the sauce for other kinds of fish and different preparations of salmon like grilled or pan fried.

Rebecca

Easy and flavorful. Made it with filets instead of steaks. Servers it over pasta with mushrooms and peas. Since most of the work is done ahead of time with the court bouillon, it made a good dinner party dish. Will make again.

Ted

This is absolutely delicious. I highly recommend it. Us any vinaigrette you like. And super easy.

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