Poached Salmon with Cilantro Sauce
An extremely easy, foolproof method for poaching salmon -- and if cilantro isn't your thing, there are several other choices of sauces to go with.
Prep Time5 mins
Cook Time15 mins
Chilling Time1 hr
Total Time1 hr 20 mins
Servings: 6 People
For the Salmon
- 2 pounds salmon filet with or without skin
- 1 tablespoon coarse or kosher salt
For the Cilantro Sauce
- 1 cup fresh cilantro leaves
- ¼ cup minced shallots
- 1 teaspoon Dijon mustard
- 1/2 cup mayonnaise
- ¼ cup plain Greek yogurt or another ¼ cup mayonnaise
- 2 tablespoons heavy cream
- Coarse salt and freshly ground black pepper to taste
- Pinch cayenne pepper
Put the salmon in a large pot (you can cut salmon in two pieces for a big round pot), cover with cold water, add 2 teaspoons of salt, and bring to boil. Turn off the heat, and leave the salmon in the covered pot for 10 minutes.
Remove the fish from liquid and refrigerate until chilled (unless you want to serve it warm or rom temperature, in which case cool it until it is the temperature you want). If there was skin on the fillets, peel it off.
Meanwhile, in a food processor or blender, combine the cilantro leaves, shallots, and Dijon. Puree, add the mayonnaise and yogurt, if using, cream, salt, pepper, and cayenne and puree. Taste and adjust seasonings.
Serve the chilled fish with the sauce on the side.
Calories: 365kcal | Carbohydrates: 1g | Protein: 31g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 1363mg | Potassium: 767mg | Fiber: 1g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg