Cold Poached Salmon With Summer Tomato Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup water |
1 cup dry white wine |
6 (6-ounce) salmon fillets |
1/4 cup minced shallots |
2 tablespoons white wine vinegar |
1 tablespoon extra-virgin olive oil |
1 tablespoon dijon mustard |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 large tomato, finely chopped |
1/3 cup packed fresh basil leaves, finely chopped |
Directions:
1. Combine water and wine in a large skillet. Bring to a boil. Add fillets, skin side up; cover, reduce heat, and simmer 5 minutes. Remove from heat, and let stand, covered, 20 minutes or until fish flakes easily when tested with a fork. Remove salmon from poaching liquid, reserving 1/2 cup liquid. Cover salmon, and chill.
2. Combine reserved 1/2 cup poaching liquid, shallot, and next 6 ingredients in a bowl; cover and chill. Combine tomato and basil; cover and chill. Stir tomato and basil into shallot dressing just before serving. Remove and discard skin from salmon. Serve pink side up. Spoon tomato dressing over salmon.
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