Poached Salmon In Ravigote Sauce

[God has] helped me understand that accountability is closely tied to visibility and that personal holiness will not come through anonymity but through deep and personal relationships with my brothers and sisters in the local church. And so I have sought to make myself more visible that I may accept correction and rebuke when necessary. At the same time I have renewed my commitment to the One who is always watching and who knows every word I write and every intention of my heart.

Tim Challies

CATEGORY	CUISINE	TAG	YIELD
Grains			4	Servings

INGREDIENTS

2		Plum tomatoes, 5 ounces
		seeded and cut into
		1/4-inch pieces 3/4 cup
1	T	Drained capers
2		Scallions, trimmed and
		chopped 1/3 cup up to
1/3	c	Chopped onion, washed in a
		sieve under cool tap
		water
		and drained
2		Cloves garlic, peeled
		crushed and chopped 1
		teaspoon
1/3	c	Coarsely chopped fresh
		flat-leaf parsley
1/3	t	Salt
1/4	t	Freshly ground black pepper
4	T	Virgin olive oil
2	T	Lemon juice
4		Salmon fillet steaks, will
		all bones sinews and
		skin
		removed each 5 ounces
		and
		1 1/4 to 1 1/2 inches
		thick

INSTRUCTIONS

3
For the ravigote sauce: Mix all the sauce ingredients together in a
small bowl, and set the mixture aside at room temperature. When ready
to cook the salmon, bring 3 cups of water to a boil in a stainless
steel saucepan. Place the salmon steaks in the pan, and bring the
water back to a boil over high heat (This will take about 2 minutes.)
Immediately turn off the heat, or slide the pan off the heat if using
an electric stove, and let the salmon steep in the hot liquid for 5
minutes. (The steaks will be slightly underdone in the center at this
point; adjust the cooking time to accomodate thicker or thinner  steaks
and to satisfy personal taste preferences.) Remove the steaks  from the
liquid with a large spatula or skimmer, drain them well, and  place a
steak on each of four warm plates. Sponge up any liquid that  collects
around the steaks on the plates with paper towels, and spoon  the
ravigote sauce over and around the steaks. Serve immediately.  Recipe
is from _ Jacques Pepin's Kitchen: Cooking with Claudine_ by  Jacques
Pepin. Posted to EAT-L Digest 05 Mar 97 by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Mar 6, 1997

A Message from our Provider:

“Jesus: beaten so that you could be unbeatable”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 86 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 266.5mg Potassium: 466.5mg Carbohydrates: 19.7g Fiber: 2.8g Sugar: 1.9g Protein: 2.5g