Poached Salmon Fillets With Watercress Mayonnaise

By á-174942

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)

Details

Servings 6

Preparation

Step 1

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.