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| By
Laurie Burrows Grad |
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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. | |
