Poached Salmon Fillets With Watercress Mayonnaise

Poached Salmon Fillets With Watercress Mayonnaise
Poached Salmon Fillets With Watercress Mayonnaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3/4

    cup mayonnaise

  • 1/2

    cup finely-chopped watercress leaves

  • 1

    tablespoon coarse-grained Dijon mustard

  • 1

    teaspoon fresh lemon juice

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/3

    cup water

  • 1/3

    cup 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)

Directions

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. What to drink: A lightly oaked Chardonnay.

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