Poached Salmon with Basil-Mayo Sauce

Brynie Greisman Brynie Greisman
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This salmon is really simple to prepare and tastes even better the next day. You can dress it up with any of the sauces below.

25m 6
Easy Gluten Free Pescatarian Low Carb Passover Parve

Contains: Egg

Directions

Make the Salmon

  1. Bring all ingredients, aside from the fish, to a boil in a wide, low pot. Add the salmon and cook for approximately 10–15  minutes. Gently remove the fish from the pot and transfer it to a platter or glass dish. Pour the liquid over the fish, cover, and refrigerate.


     

Make the Dressing

  1. Puree everything in a food processor. Cover and refrigerate.


     

Tips:

Fish spoils quickly, even in the refrigerator. Try to buy fish on the day you are cooking it, but if you have to keep it even overnight, place it in a large strainer set over a bowl, pile ice on top of the fish, and refrigerate. The melting ice will rinse away any bacteria and keep the fish in better condition.

Notes:

This is a mild-tasting fish. If you prefer, you can add two tablespoons of lemon juice and a little more sugar for a more intense flavor. Also, I tried it once with 1/2 cup semi-dry white wine and 1/4 cup sweet white wine; it was really tasty.

Notes:

You can also use dill mayo or  cilantro mayo. It also tastes very good with Salsa Verde, which is an uncooked green Italian sauce — but it’s not Pesachdig.

 

Description:

Poached salmon tastes delicious with basil mayonnaise (see photo)

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