Poached salmon with parsley sauce
Julie Goodwin
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Main
Poached salmon with parsley sauce
INGREDIENTS
4 (720g) salmon fillets, skin removed
1 lemon, sliced
1 small (80g) brown onion, quartered
2 bay leaves
1/2 teaspoon whole black peppercorns
1/2 bunch flat-leaf parsley, leaves finely chopped, stems reserved
2 teaspoons butter
1 tablespoon plain flour
1 cup (250ml) milk
1 teaspoon Dijon mustard
2 bunches (150g) baby asparagus, trimmed
100g snow peas, trimmed
METHOD
1. Remove the pin-bones from the salmon with tweezers. Choose a large saute pan with a lid which will comfortably fit the salmon fillets; place salmon in the base. Add the lemon, onion, bay leaves, peppercorns and parsley stems; cover with water. Place the pan over a medium heat; bring to a gentle simmer. Cook, covered, for about 2-5 minutes or until cooked to your liking. Lift out carefully with a slotted spoon. Transfer to a plate; cover to keep warm. Reserve the liquid in pan.
2. Meanwhile, melt the butter in a small saucepan; add the flour. Cook, stirring,
for 1 minute. Gradually stir in the milk; stir over heat until mixture boils and thickens. Stir in mustard and parsley leaves; season to taste with salt.
3. Bring reserved liquid to a fast simmer in the same pan. Drop in the asparagus
and snow peas; simmer, uncovered, for about 1 minute or until tender but still
crisp. Remove with a slotted spoon.
4. Serve salmon, sauce and vegetables with steamed new potatoes, if desired.
Not suitable to freeze. Vegetables and sauce suitable to microwave.
This recipe first appeared in the August 2011 issue of The Australian Women's Weekly.
Photography by John Paul Urizar. Styling by Michele Cranston
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