Poached Salmon In Ravigote Sauce
| 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
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Nutrition (calculated from recipe ingredients)
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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