[MOL] Soothing cool meals/pg.2 [01468] Medicine On Line


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[MOL] Soothing cool meals/pg.2



 
Soothing Cool Meals   
 
 
By Laurie Burrows Grad
 

Cold Poached Salmon With Spinach Mayonnaise
Serves 4

The sauce is prepared with frozen chopped spinach, which is as nutritious as fresh and saves time on washing and cooking.

 
3 8-ounce bottles clam juice
1/2 cup dry vermouth
2 lemon slices
1 stalk celery, cut in half (with leaves)
2 sprigs fresh dill
6 peppercorns
4 6 to 8-ounce salmon steaks or fillets

Spinach Mayonnaise:

2 10-ounce packages frozen chopped spinach, thawed and thoroughly squeezed dry
4 scallions, finely minced (green and white parts included)
1/2 cup chopped parsley
1 tablespoon freshly snipped dill (how much dried?)
1 teaspoon freshly grated lemon peel
1 1/2 cups mayonnaise (light may be used, but Best Foods or Hellmann’s is preferred)
1/2 cup sour cream (light may be used)
2 tablespoons lemon juice
Salt and freshly ground white pepper to taste
Garnish: dill sprigs and lemon wedges

1. In a large deep skillet or saucepan, combine the clam juice, vermouth, lemon slices, celery stalk, dill and peppercorns. Bring to a boil, reduce heat and simmer for 10 minutes to infuse the flavors.
2. Lower the salmon gently into the liquid (skin-side up if using fillets); make sure the fish is in a single layer at least partially covered by the liquid. Bring to a boil, cover, reduce heat and simmer very slowly until just cooked through, about eight to10 minutes, depending on the thickness of the fish. The fish should be flaky. Remove from the heat and allow soup to cool for five minutes.
3. Carefully remove the salmon from the poaching liquid and place on a layer of paper towels; gently pat dry and place on a platter. (If using fillets, carefully remove the skin.) Cover and refrigerate about four to six hours or overnight.
4. Prepare the sauce by combining the spinach, scallions, parsley, dill and lemon peel in a food processor and pulsate until very finely chopped. Pour into a bowl, add the remaining ingredients, and refrigerate in a covered container for two to three hours or overnight.
5. Remove the salmon from the refrigerator about 30 minutes prior to serving, garnish with the dill and lemon wedges, and serve the spinach mayonnaise.

Cook Note:
The cooking liquid can be strained and frozen for another use.

 
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