Poached Salmon with Chimichurri
Tender, flaky poached salmon is treated to a flavorful sauce in this elegant dish. Though it takes a little extra prep time, this impressive entree will please every mouth it meets! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total TimePrep: 40 min. Cook: 10 min.
- 4 cups water
- 1/2 cup white wine or reduced-sodium chicken broth
- 1/2 cup white wine vinegar
- 1 medium carrot, coarsely chopped
- 1 celery rib with leaves, coarsely chopped
- 1 medium onion, coarsely chopped
- 4 sprigs fresh parsley
- 4 whole peppercorns
- 1 bay leaf
- 4 salmon fillets (4 ounces each)
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 3 tablespoons finely chopped onion
- 3 tablespoons minced fresh parsley
- 1 garlic clove, minced
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- In a large Dutch oven, bring the first 9 ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Strain, reserving liquid (discard vegetables and spices).
- Return liquid to the pan and bring to a boil. Reduce heat; add salmon. Poach, uncovered, until fish just begins to flake easily with a fork, 8-10 minutes.
- Meanwhile, in a small bowl, whisk the lemon juice, vinegar and oil. Stir in the onion, parsley, garlic, pepper and cayenne. Serve with salmon.