POACHED SOCKEYE SALMON WITH MUSTARD HERB SAUCE
Steps:
- Make fish:
- Working from head end to tail end, cut fish crosswise into 3-inch sections (very thick steaks; about 4), tapping back of knife with a mallet when you reach center bone to help cut through it. Discard tail if there is no flesh attached. Otherwise, set aside with steaks to cook.
- Bring 8 quarts water to a boil with onion, bay leaves, peppercorns, and allspice in pot, then stir in salt. Add salmon and cover pot with lid, then turn off heat. Let stand, undisturbed, until fish just separates from bones, about 18 minutes. Transfer salmon to a shallow pan with a slotted spoon and let stand just until cool enough to handle, about 10 minutes. Fish should be neither too warm (it may break) or too cool (it will start to congeal, making it more difficult to remove bones cleanly) when handled.
- With your hands, carefully remove flesh from each steak in pieces as large as possible, discarding skin and bones and arranging salmon on a platter.
- Make Sauce while fish stands:
- Stir together all sauce ingredients.
- Serve salmon at room temperature with sauce on the side.
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Ruby Robi
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a dish that is both elegant and delicious.
Haiti Diamond
[email protected]This recipe is a keeper! It's easy to make and the results are always impressive. I've made it for both casual weeknight dinners and special occasions and it's always a hit.
Okafor Kennedy
[email protected]I love this recipe because it's so versatile. I've used different types of salmon, including sockeye, coho, and king, and it always turns out great. I've also experimented with different herbs in the sauce and it's always delicious.
adeel malang
[email protected]This dish is perfect for a special occasion. The salmon is elegant and the sauce is so sophisticated. I served it with a side of grilled asparagus and it was a meal to remember.
Isco Isco
[email protected]I've made this recipe several times and it's always a hit. The salmon is always cooked perfectly and the sauce is so flavorful. I love serving it with roasted vegetables and mashed potatoes.
Shahzad Brohi
[email protected]This recipe was a fail. The salmon was overcooked and the sauce was too salty. I would not recommend this recipe.
Sita Pahadi
[email protected]The salmon was a bit dry, but the sauce was delicious. I would recommend using a higher quality salmon next time.
TEAM TORQUE
[email protected]This dish was easy to make and very tasty. The salmon was cooked perfectly and the sauce was light and flavorful. I will definitely be making this again.
Mai Win
[email protected]I tried this recipe last night and it turned out great! The salmon was cooked evenly and the mustard-herb sauce was delicious. I served it with roasted vegetables and it was a hit with my family.
Oshiobughei Ikiebe
[email protected]This poached sockeye salmon with mustard-herb sauce was an absolute delight! The salmon was cooked to perfection, flaky and moist, and the sauce was tangy and flavorful. It was a perfect weeknight meal that was both healthy and satisfying.