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Poached Salmon Fillets With Watercress Mayonnaise Recipe - Cooking Index

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Poached Salmon Fillets With Watercress Mayonnaise

An elegant, portable entree. Baby greens with vinaigrette would round out the menu nicely.

Type: Fish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

3/4 cup 177mlMayonnaise
1/2 cup 20g / 0.7ozFinely-chopped watercress leaves
1 tablespoon 15mlCoarse-grained Dijon mustard
1 teaspoon 5mlFresh lemon juice
  Salt - to taste
  Freshly-ground black pepper - to taste
1/3 cup 78mlWater
1/3 cup 78mlDry white wine
1   Shallot - thinly sliced
4   Fresh parsley sprigs
1   Fresh thyme sprig
6   Center-cut skin-on salmon fillets - - (6 oz ea)

Recipe Instructions

Mix first 4 ingredients in small bowl to blend; season to taste with salt and pepper.

Combine 1/3 cup water, wine, shallot, parsley, and thyme in large skillet. Place salmon fillets, skin-side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. Remove from heat; let stand, covered, 5 minutes.

Transfer salmon to platter; discard wine mixture. Cover salmon with plastic wrap and chill until cold, at least 4 hours. (Watercress mayonnaise and salmon can be made 1 day ahead. Cover separately and keep chilled.)

Place 1 salmon fillet on each of 6 plates. Serve with watercress mayonnaise.

This recipe yields 6 servings.

Source:
Bon Appetit, August 2002

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