Recipes

Poached Pacific Salmon

4
Servings

Ingredients

Poached Pacific Salmon

  • 1 lb Pacific Seafood Salmon portions
  • 6 cups Water, fish or chicken stock
  • 1 cup White Vermouth
  • 1 small Lemon, sliced
  • 4 each Green onion, whole, trimmed
  • 6-8 Peppercorns
  • 1 tsp Salt
  • 1 sprig each of Parsley, Thyme, Rosemary & Tarragon
  • 4 sprigs Tarragon for garnish

Horseradish & French Tarragon Cream

  • ½ cup Lite sour cream
  • ½ cup Mayonnaise
  • 2 tbsp Lemon juice
  • 3 tbsp Fresh tarragon, minced
  • 1 tbsp Prepared horseradish
  • 1 tbsp Sugar
  • Salt and Pepper to taste

Directions

Poached Pacific Salmon

  1. In a large flat pot or pan, combine all of the ingredients, except the salmon and the tarragon garnish. Cover and bring to a boil. Reduce heat and simmer, cover for 10 minutes.
  2. Add salmon fillets to the poaching liquid with the skin side down. Simmer for 8 to 12 minutes, depending on the thickness of the fillets. Do not allow to boil.
  3. Remove, place on a warm platter and allow to rest for 3 to 4 minutes before serving.
  4. Serve each fillet topped with a generous dollop of Horseradish & French Tarragon Cream and garnish with the tarragon sprigs.

Horseradish & French Tarragon Cream

  1. Combine and thoroughly mix all of the above ingredients. Cover and chill for at least one hour before serving.