Poached Salmon Fillets With Watercress Mayonnaise

Recipe Ingredients

3/4 cup	177ml	Mayonnaise
1/2 cup	20g / 0.7oz	Finely-chopped watercress leaves
1 tablespoon	15ml	Coarse-grained Dijon mustard
1 teaspoon	5ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	78ml	Water
1/3 cup	78ml	Dry 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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