Go Back
–+ servings

Salmon with Sauce Verte (Main Course)

No ratings yet
Print
Total Time: 30 minutes
Servings: 4

Ingredients

  • 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

Instructions

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.