Recipe: Cold Poached Salmon

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by Helen Fletcher

KMOV.com

Posted on June 24, 2013 at 3:39 PM

Court Bouillon
2 1/2 cups water
1 1/2 cups white wine
1 small onion, coarsely chopped
1 stalk celery with leaves, coarsely chopped
2 medium carrots, coarsely chopped
2 teaspoons salt
1 bay leaf
4 sprigs parsley
4 sprigs fresh thyme
1/2 teaspoon white peppercorns
4 6 ounce salmon fillets

Combine all of the ingredients except the salmon fillets in a pan large enough to hold the fillets in a single layer.  Cover and simmer (do not boil) for 30 minutes. 

With a slotted spoon or a spider, remove the vegetables and herbs. Keeping the court bouillon at a bare simmer, add the fillets.  Poach the salmon for 8 to 10 minutes.  They should be opaque and the fish flakes easily when tested with a fork.

Remove from the liquid and cool with film on top to prevent drying out.  Wrap well with foil and refrigerate.  This may be done several days ahead if desired.

Cucumber Sauce
1 medium cucumber
1/ 2 cup sour cream (light is fine)
1 tablespoon  white vinegar
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dill, dried
1/4 teaspoon white pepper

Peel the cucumber.  Seed it by scraping out the seeds with a spoon, preferably a serrated spoon that is used for grapefruit.  Shred the cucumber on a box grater with the largest shredder. 

Place half the cucumbers in two paper towels or a tea towel and squeeze out all the water.
Repeat with the second half.  Combine all the ingredients.  Adjust any of the seasonings if desired.

 

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