POACHED SALMON WITH CUCUMBER, CRESS, AND CAPER SAUCE

Poached Salmon with Cucumber, Cress, and Caper Sauce image

Poached salmon makes an impressive entree on any holiday table, especially when adorned with chive blossoms, cucumber ribbons, and snippets of cress.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 14

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Ingredients

4 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 medium leek, cut into 1/2-inch pieces, rinsed well
1/4 cup white-wine vinegar
1 lemon, cut into 1/4-inch-thick rounds
4 bay leaves
4 fresh thyme sprigs
3 tablespoons coarse salt or sea salt, plus 2 teaspoons
1 teaspoon whole black peppercorns
1 whole salmon (about 7 pounds), cleaned, fins and gills trimmed, rinsed well
1 English cucumber
Watercress or Upland cress (or a mix), for garnish
Fresh chives, for garnish
Cucumber, Cress, and Caper Sauce, for serving

Steps:

Make a Court-Bouillon: Pour 6 quarts cold water into a large stockpot. Add carrots, celery, leek, vinegar, lemon, bay leaves, thyme, salt, and peppercorns. Bring to a boil, and cook 30 minutes. Pour into a fish poacher, and set aside until lukewarm, about 45 minutes.
Set fish poacher on stove over two burners. Lower rack so it rests on vegetables; place salmon on rack (remove tail if needed). Add enough water to cover.
Bring to a simmer over medium-high heat; immediately reduce heat to medium-low. Poach salmon 10 minutes per inch of thickness or until an instant-read thermometer inserted into thickest point registers 130 degrees. Remove poacher from heat; let cool until no longer steaming, about 1 hour. Refrigerate salmon in court-bouillon overnight.
Lift salmon on rack from the court-bouillon, and set over a large pan or sink; let drain 30 minutes. Transfer salmon to a clean work surface. Cut through skin near head, and pull skin off top side of fish. Use the back of a knife to scrape off any brown flesh from surface. Using tweezers, pull out bones along back. Slide salmon onto a serving platter. Salmon can be refrigerated, covered with plastic wrap, up to 4 hours before serving.
To serve, cut cucumber lengthwise into very thin strips using a mandoline or vegetable peeler. Arrange strips diagonally across salmon, spacing 1 inch apart. Garnish with remaining cucumber, cress, and chives. Serve with sauce.

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Aliona's Beauty ideas

a-i97@hotmail.com

I made this recipe for a dinner party and it was a hit! Everyone loved the salmon and the sauce.

Tanjim Salman

s@hotmail.com

This was a great recipe. The salmon was cooked perfectly and the sauce was delicious.

Shabeer Hossain

h_s85@hotmail.com

I loved this recipe! The salmon was moist and flavorful, and the sauce was light and refreshing. I will definitely be making this again.

409 Hasnain Akram

40987@hotmail.fr

This was a delicious recipe! The salmon was cooked perfectly and the sauce was amazing. I will definitely be making this again.

ronald bangani

ronald.b@yahoo.com

I love this recipe! The salmon is always cooked perfectly and the sauce is so flavorful. I highly recommend this recipe.

Amanda Deering

adeering74@yahoo.com

This was a great recipe! The salmon was moist and flavorful, and the sauce was light and refreshing. I will definitely be making this again.

vicki stolz

stolzv35@hotmail.com

I made this recipe for a dinner party and it was a hit! Everyone loved the salmon and the sauce was amazing. I highly recommend this recipe.

Jessica Greenwell

j@gmail.com

This recipe was absolutely delicious! The salmon was cooked perfectly and the cucumber-cress-caper sauce was the perfect complement. I will definitely be making this again.

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