Poached Salmon with Summer Herb Sauce

By miss5elements

Menu:
Nicoise-Style Fixings - steamed green beans, sliced potatoes, hard-cooked eggs, tomatoes, lettuce, olives, & anchovies.
Berries, Kiwis & Pineapples

Game plan:
Make and chill the poached salmon & sauce. Cover the bottom of a lg platter w/chopped lettuce & top w/rows of beans, potatoes, sliced egg, tomatoes , olives & maybe a few anchovies. break a few salmon fillets into lg chunks & place them on top. Serve the salad w/the herb sauce on the side. Finish off w/a colorful platter of fruit. talk about refreshing!

Ingredients

• Salmon:
• 2 c white wine
• 2.5 c cold H2O
• 2 bay leaves
• 4 (8oz) pieces wild salmon fillet, skin on
• Herb Sauce:
• 1/3 c mayonnaise
• 1 T Dijon mustard
• 1/2 c chopped fresh basil
• 1/4 c chopped fresh flat-leaf parsley
• 2 T chopped fresh chives
• 1/4 c sour cream
• 1/8 t salt

Preparation

Step 1

Salmon:
Combine wine, H2O & bay leaves in a lg skillet, cover & bring to a boil over high heat. Sprinkle salmon generously w/salt & pepper & add to skillet. (Add a little more H2O if fillets are not completely submerged.) Lower heat so liquid just simmers, cover skillet & poach salmon until it is warmed but still dark pink in the center, 6-8 min. Carefully transfer fish to a platter & refrigerate until cool. Discard the liquid, or save for making seafood soups or risotto (will freeze for up to 3 months).

Herb sauce:
In a food processor, combine mayonnaise, mustard, basil, parsley & chives & process until blended. Transfer to a bowl & stir in the sour cream & salt. Chill until ready to serve.

When is fish cooled, pull off & discard skin w/your fingers & use a butter knife to scrape off the gray flesh next to the skin. Serve the fish w/the herb sauce.