Cold Poached Salmon With Tomato And Herbs

Recipe Ingredients

6		Skinless salmon fillets - (6 oz ea)
		Salt - to taste
		Freshly-ground white pepper - to taste
3 cups	711ml	Fish stock or clam juice
1		Oregano
1		Basil
1		Parsley
1		Thyme
6		Tomatoes - peeled, seeded,
		And diced
1/2 cup	118ml	Extra-virgin olive oil
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

To poach salmon, preheat oven to 350 degrees.

Season salmon all over with salt and pepper. Bring stock or juice to a boil in a large ovenproof skillet. Add fish, so they are barely touching, and bring liquid back to a boil. Turn fish over, then cover with a piece of parchment paper coated with olive oil. Transfer to oven and bake 5 minutes. Turn fish over, cover again, and bake an additional 2 minutes. (Drain and reserve the liquid in the pan for use as stock.) Transfer fish to a platter, cover with plastic wrap, and chill until serving time.

To make dressing, remove stems and finely chop all herbs. If these fresh herbs are not available, substitute chives, mint, marjoram, or chervil. Watercress or the bright yellow leaves inside celery stalks are also preferable to dried herbs. Mix all ingredients in a small bowl, and reserve in refrigerator.

To serve, arrange each fillet on a lettuce-lined serving plate. Spoon on tomato and herb mixture. We like to serve with various garnishes such as radishes, sliced avocado, pickles or olives around the salmon.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B27 broadcast 04-24-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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