Poached Salmon with Chimichurri |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Tender, flaky salmon is treated to a flavorful sauce in this elegant dish from our Test Kitchen. Though it takes a little extra prep time, this impressive entree will please every mouth it meets! Ingredients:
4 cups water |
1/2 cup white wine or reduced-sodium chicken broth |
1/2 cup white wine vinegar |
1 medium carrot, coarsely chopped |
1 celery rib with leaves, coarsely chopped |
1 medium onion, coarsely chopped |
4 sprigs fresh parsley |
4 whole peppercorns |
1 bay leaf |
4 salmon fillets (4 ounces each) |
chimichurri: |
2 tablespoons lemon juice |
1 tablespoon white wine vinegar |
1 tablespoon olive oil |
3 tablespoons finely chopped onion |
3 tablespoons minced fresh parsley |
1 garlic clove, minced |
1/8 teaspoon pepper |
1/8 teaspoon cayenne pepper |
Directions:
1. In a large Dutch oven, bring the first nine ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Strain, reserving liquid (discard vegetables and spices).
2. Return liquid to the pan and bring to a boil. Reduce heat; add salmon. Poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork.
3. Meanwhile, in a small bowl, whisk the lemon juice, vinegar and oil. Stir in the onion, parsley, garlic, pepper and cayenne. Serve with salmon. Yield: 4 servings.
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