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Chapter: Fish: Other Recipes
Section: Poached
Recipe: Poached Salmon with Tomato, Caper and Scallion Sauce

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Poached Salmon with Tomato, Caper and Scallion Sauce
skinless salmon steaks
chopped plum tomatoes (canned are fine)
chopped scallions
white onion
flat leaf parsley
freshly ground pepper
extra virgin olive oil
lemon juice

Combine the ingredients in a bowl.
Set aside at room temperature to allow the flavors to blend.
Bring 3 cups of water to boil.
Place skinless salmon steaks in briskly boiling water.
Bring water back to a boil (this will take about 2 minutes).
Turn off the heat (or slide the pan off the heat if you have an electric
range) and let the salmon steep in the hot liquid for 5 minutes.
Note: The steaks will be slightly underdone at this point.
Adjust cooking time to accomodate the thickness of the steaks
and personal taste preferences.
Remove the steaks from the poaching liquid with a large spatula or skimmer,
drain well and place each steak on a warm plate.
Sponge up any liquid that collects around the steak with a paper towel and
spoon the sauce over and around the steak. Serve immediately.

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
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