Poached Salmon In Ravigote Sauce Recipe

Name: Poached Salmon In Ravigote Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 plum tomatoes, seeded and cut into 1/4-inch pieces (1 cup); 2 tablespoons drained capers, if desired; 4 scallions, trimmed and chopped ( 1/2 cup); 1/2 cup chopped onion, washed in a sieve under cool water and drained; 3 large cloves garlic, peeled, crushed and chopped (2 tablespoons); 1/2 cup coarsely chopped fresh flat-leaf parsley; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 6 tablespoons virgin olive oil; 3 tablespoons lemon juice; 4 cups water; 6 salmon fillet steaks, with all bones, sinews and skin removed (5 ounces each when cleaned), each 1 1/4 to 1 1/2 inches thick

Servings: persons

2 plum tomatoes, seeded and cut into 1/4-inch pieces (1 cup)
2 tablespoons drained capers, if desired
4 scallions, trimmed and chopped ( 1/2 cup)
1/2 cup chopped onion, washed in a sieve under cool water and drained
3 large cloves garlic, peeled, crushed and chopped (2 tablespoons)
1/2 cup coarsely chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons virgin olive oil
3 tablespoons lemon juice
4 cups water
6 salmon fillet steaks, with all bones, sinews and skin removed (5 ounces each when cleaned), each 1 1/4 to 1 1/2 inches thick

1
Mix all ingredients except water and salmon in a small bowl and set aside at room temperature.
2
When ready to cook the salmon, bring the water to a boil in a stainless steel saucepan.
3
Place the salmon steaks in the pan and bring the water back to a boil over high heat.
4
(This will take about 2 minutes.)
5
Immediately turn off the heat or slide the pan off the heat if using an electric stove, and let the salmon steep in the hot liquid for 5 minutes.
6
(The steaks will be slightly underdone in the center; adjust the cooking time to accommodate thicker or thinner steaks and to satisfy taste preferences.)
7
Remove the steaks from the liquid with a large spatula or skimmer, drain well, and place a steak on each of six warm plates.
8
Sponge up any liquid that collects around the steaks on the plates with paper towels and spoon the sauce over and around the steaks.
9
Serve immediately.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 plum tomatoes, seeded and cut into 1/4-inch pieces (1 cup), 2 tablespoons drained capers, if desired, 4 scallions, trimmed and chopped ( 1/2 cup), 1/2 cup chopped onion, washed in a sieve under cool water and drained, and more.

Yes, Poached Salmon In Ravigote Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Salmon In Ravigote Sauce

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