This dish reminds me of childhood summers. Picnics at the Hollywood Bowl. Backyard parties lasting long into the hot summer night. If my mom has a signature dish, this would definitely be it.
Poaching is one of the easiest (and quickest) ways to cook fish. And, besides the delicate flavor, the other beauty of this dish is it's ability to be just as delicious when served hot, room temperature or cold. That makes it perfect for easy weeknight dinners or for your next party. I've made this on nights when my kids had multiple activities and no one was going to be eating at the same time. I've also made this countless times when we've had friends over, so I can avoid the "goshIwishIcouldgetoutofthekitchenandhangwithmyfriends"
Wondering what "sauce verte" is --- in French it literally just means green sauce. It's a tangy herby sauce that you'll want to eat with a spoon -- it's THAT yummy. Double the recipe and use as a dip for veggies, spread for sandwiches, or salad dressing.
- One 2 pound salmon fillets or Four 8 ounces salmon fillets
- 1 small bottle of champagne
- Poaching Liquid:
- 1-2 bottles of white wine (depending on the depth of your poaching skillet)
- 1 lemon, cut into thin slices
- 1/2 yellow onion, cut into thin slices
- a few sprigs of parsley
- Sauce Verte:
- 1/3 cup chopped parsley
- 1/3 cup chopped watercress
- 1 tablespoon dill, just the fronds, not the stems
- 1 tablespoon roughly chopped chives
- 2 tablespoons capers, drained
- 2 tablespoons tarragon vinegar (I have also substituted champagne vinegar with is also yummy)
- 1-cup mayonnaise
PREP THE SALMON:
Place the salmon in a bowl and cover with 1/2 bottle of champagne. Marinate it like this for a whole day, or overnight. If you're short on time, marinate for 1-2 hours. Now, if you're wondering "won't marinating overnight cook the salmon" -- the answer is nope. As long as you're marinade doesn't have citrus or vinegar, you're good to go for leaving the salmon in it overnight.
Make the Sauce Verte: In a medium bowl add all the ingredients. At high speed, beat with electric beater until smooth. You can also make the sauce in a blender if you like a smoother, creamier consistency.
Refrigerate, covered, for at least 2 hours before serving. You can also make the sauce a day ahead which is ideal to give all the flavors a chance to blend together. Makes about 1 1/4 cups.
POACH THE SALMON:
Place salmon in large deep skillet and pour enough white wine to completely cover the salmon. And if you have a fish poacher, it's time to pull it out and use it. Add slices of 1 lemon, 1/2 onion and parsley. Bring everything to a low simmer. Depending on the thickness of the fillets, simmer for 5-10 minutes. Watch very carefully every couple of minutes to make sure you don't over cook.
When the salmon looks almost completely cooked through and is still a bit pink in the middle, remove and place on plate and cover with foil. The salmon will continue cooking and stay nice and moist.
Serve the salmon chilled or room temperature and serve with a generous spoonful of sauce over the top.