Poached Salmon with Chimichurri

Name: Poached Salmon with Chimichurri
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings.
Ingredients: 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); CHIMICHURRI:; 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

Tender, flaky salmon is treated to a flavorful sauce in this elegant dish from our Test Kitchen. Though it takes a little extra prep time, this impressive entree will please every mouth it meets!

Ingredients

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)
CHIMICHURRI:
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

Directions

In a large Dutch oven, bring the first nine 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, for 8-10 minutes or until fish flakes easily with a fork.
Meanwhile, in a small bowl, whisk the lemon juice, vinegar and oil. Stir in the onion, parsley, garlic, pepper and cayenne. Serve with salmon.