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Poached Salmon with Basil Vinaigrette

Submitted by: JustRightMenus


We enjoy salmon, and this is a great recipe for it!

Servings: 2

Categories: fish, healthy, seafood

From the kitchen of:

Found online - http://www.cookingnook.com/salmon-fillet-recipes.html


2 salmon fillets or steaks

1 TB white vinegar

1/3 c. onions, thinly sliced

1/4 c. carrots, thinly sliced

2 parsley sprigs

1/4 tsp dried thyme leaves

1 whole clove

2 whole peppercorns



2 tsp Dijon-style mustard

2 TB drained capers

2 TB chopped fresh parsley

2 TB chopped fresh basil

1/4 c. white vinegar

1 TB lemon juice

salt and pepper

1/4 c. light-flavored oil (canola, vegetable, etc.)

1/4 c. extra-virgin olive oil

**NOTE** The quantities for the vinaigrette here is three times what's needed. It surely is hard to make enough just for two, so I make the vinaigrette for 6 and use the extra for salad the next day.


Place the salmon in a large, shallow pan, and add enough cold water to come 3/4 up the side of the salmon at its thickest part.

Add the rest of the ingredients (except those for the vinaigrette, of course).

Bring to a boil on medium-high heat. While you're waiting for it to boil and then at the next step while your timer is set for 3 minutes, begin mixing your vinaigrette together - see below.

Lower the heat and simmer for 3 minutes (slightly longer if you're using very thick pieces of salmon).


Remove the salmon from the poaching liquid, using a slotted spoon.

Set salmon aside on dinner plates or on a serving dish - don't worry overmuch about keeping it warm.


Place all ingredients, *except* the oils, in a food processor (I *love* mine) or blender and pulse until combined well.

If you can have the machine running while it's open (probably just works for a blender, not a food processor), add the oil in a slow stream. If you cannot do that, as is the case for me, just add the oil a bit (1/4 c.) at a time.


Serve the salmon cool or cold with the vinaigrette drizzled over it.