It's spring, time when the cooking gets light again. Sweetie and I LOVE this recipe, which is the same served at The Sea Mist. The restaurant's patio tables overlooking Shelter Bay offer a stunning view of the coastal town's resident whales.
INGREDIENTS
2 salmon steaks, or one 6 ounce fillet
salt
freshly ground pepper
Poaching Liquid:
1/2 cup of dry white wine. I used a Cabernet Sauvignon, but the rule is, if you wouldn't drink it, don't cook with it!
1 bay leaf
3-4 sprigs of parsley
1 shallot, chopped
celery leaves
Caper & Parsley Sauce:
2 Tablespoons butter
1 garlic clove, crushed
1 Tablespoon capers, drained and chopped
2 Tablespoons fresh parsley
salt
pepper
Wipe fish with paper towels.
Sprinkle with salt and pepper
Place all ingredients in a shallow pan large enough to hold fish in a single layer.
Bring liquid to a simmer.
Add fish and cover.
Simmer about 12 minutes or until fish turns from translucent to opaque and begins to flake when pierced with a fork
If you simmer too high, you may need to add more wine to replace what's boiled off.
Remove fish from liquid; place on warm plate. Keep warm in oven, or warming oven while making the sauce.
Strain poaching liquid. Reserve 1/4 cup.
Melt butter in a small sauce pan.
Add garlic, chopped capers and parsley.
Stir one minute.
Add salt, pepper, and reserved poaching liquid.
Bring to a boil, then pour over fish.
I served ours with a mixed green salad dressed with vinaigrette and whole wheat fettuccine.
To make the pasta, after boiling 10-12 minutes (while you're poaching the salmon), toss with just enough light olive oil on to moisten, then stir in the juice of one lemon, some lemon zest, dill, and grated Parmesan cheese. (Forgot to take a picture of the set table until we'd eaten, which was -- duh -- a bit late!)
Enjoy!
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6 comments:
Thanks for the recipe. I am always looking for a new way to cook salmon. I've never poached salmon but love shallots and capers to I am sure it will be a winner.
Starting to feel impatient to read the next book. I guess I will re-read the last ones to pass the time until July!
Pam
Oh, I have to try that! We love salmon and have it at least every two weeks. And capers! Yum!
Cheers,
Ann
Pamela, Actually, poaching's pretty easy. I do find you need to keep an eye on it so the liquid doesn't simmer away, which is what almost happened to me because I was using a new pan and wasn't used to what heat setting to use. (Also, I'm not that wild about my glass top range, but have done so much remodeling, I'm resisting switching to gas.)
Ann -- We have salmon a couple times a week. You can take the girl out of the Pacific Northwests, but you can't take the PNW out of the girl, lol!
Hope you both enjoy it!
I can't wait to try this recipe! I love salmon and adore parsley. What are capers and where do you get them? I shop mostly organic food stores.
Deanna, capers are a little green seed about the size of a small pea. You can get them in jars at any grocery store. Undoubtedly organic ones, too.
Deanna -- Forgot to mention that they REALLY make the dish!
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