Poached Salmon Fillets with Fresh Green Herb Sauce  

Ingredients:

(The poaching liquid)

• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 Tbsp. chopped shallots
• 1 quart water
• ½ cup dry white wine
• 2 Tbsp. white vinegar
• 2 slices lemon
• 2 parsley stems
• 2 tsp. salt
• 8 peppercorns, whole not crushed
• 1 bay leaf, small, about the size of a nickel
• 1 tsp. butter, softened
• 2 salmon filets, center cut, skinless and boneless---about 7 ounces each

Procedure:

• In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.   Simmering means boiling very slowly.
• Butter the bottom of a casserole dish in which you will poach the salmon.   Place the salmon filets on the buttered area; pour the simmering liquid through a strainer onto the salmon.
• Place the casserole on low heat, return to a simmer and cover.   You may also cover it with parchment paper and the casserole cover but never aluminum foil because an acidic reaction might occur and create a metallic flavor to your dish.  Simmer gently about six minutes.
• Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.   Two tablespoons of sauce per portion of salmon is a good amount.  Additional accompaniments of mashed potatoes topped with chopped chives and crisp cooked green beans make a nice accompaniment.  Extra lemon juice isn't needed because it is already in the sauce.

Fresh Green Herb Sauce

Ingredient:

• 1 Tbsp. basil leaves
• 1 Tbsp. fresh chives
• 1 Tbsp. scallions, chopped
• 1 Tbsp. tarragon
• 2 Tbsp. spinach leaves
• 4 Tbsp. scallions, chopped
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. ground white pepper
• 1/4 tsp. sugar

Procedure:

Combine all ingredients in a blender and puree until totally smooth.   Scrape out of the bowl and refrigerate until needed.  You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.