Poached Salmon Steaks With Herbed Vinaigrette Sauce

Name: Poached Salmon Steaks With Herbed Vinaigrette Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless salmon steaks, 4 to 6 ounces each, with skin attached; 1 cup dry white wine; 3 tablespoons white-wine vinegar; 1/2 cup thinly sliced onions; 1/4 cup thinly sliced carrots; 1/2 cup chopped celery; 4 black peppercorns; 2 sprigs fresh thyme, or 1 teaspoon dried; 1 bay leaf; 1 clove garlic, peeled; pinch cayenne pepper, or to taste; 2 sprigs parsley; Salt to taste; 1 tablespoon Dijon mustard; Salt and pepper to taste; 2 tablespoons red-wine vinegar; 1 tablespoon shallots, finely sliced; 1 small clove garlic, peeled; 3 tablespoons coarsely chopped chervil or parsley; ⅓ cup olive or vegetable oil

Servings: persons

4 boneless salmon steaks, 4 to 6 ounces each, with skin attached
1 cup dry white wine
3 tablespoons white-wine vinegar
1/2 cup thinly sliced onions
1/4 cup thinly sliced carrots
1/2 cup chopped celery
4 black peppercorns
2 sprigs fresh thyme, or 1 teaspoon dried
1 bay leaf
1 clove garlic, peeled
pinch cayenne pepper, or to taste
2 sprigs parsley
Salt to taste
1 tablespoon Dijon mustard
Salt and pepper to taste
2 tablespoons red-wine vinegar
1 tablespoon shallots, finely sliced
1 small clove garlic, peeled
3 tablespoons coarsely chopped chervil or parsley
⅓ cup olive or vegetable oil

1
Place all the ingredients for the court bouillon, along with 2 quarts of water, in a large skillet or small fish poacher.
2
Bring to a boil, cover and simmer for 10 minutes.
3
Let it cool to room temperature.
4
Submerge the fish in the cooled bouillon.
5
If there is not enough liquid to cover the fish by at least one inch, add water to cover.
6
Return to a boil, lower the heat to a simmer and poach for about 5 minutes.
7
Remove from heat and let stand in liquid about 5 minutes longer before serving.
8
Do not overcook.
9
To make the vinaigrette sauce, place the mustard, salt, pepper, vinegar, shallots, garlic and chervil in a blender or a very fast food processor.
10
As mixture blends, pour the oil through the opening of the cover.
11
Blend well.
12
If sauce is too thick, add 2 tablespoons water and blend.
13
Adjust the seasonings.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 4 boneless salmon steaks, 4 to 6 ounces each, with skin attached, 1 cup dry white wine, 3 tablespoons white-wine vinegar, 1/2 cup thinly sliced onions, and more.

Yes, Poached Salmon Steaks With Herbed Vinaigrette 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.

That's it — enjoy your meal!