Poach delicious salmon steaks or fillets in only 15 minutes!
Salmon fillets are poached briefly, then served with a ravigote sauce. Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon. Pickled capers lend wonderful piquancy to the sauce.
For the Sauce:
2 plum tomatoes halved, seeded, and diced
1 tablespoon drained capers
2–3 scallions, trimmed and sliced
1/3 cup chopped onion
2 garlic cloves, minced
1/3 cup coarsely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
For the Salmon:
Four 5 ounce skinless salmon fillets, about 1 1/2 inches thick
3 cups of water
Kosher salt, to taste
To make the sauce, mix all the ingredients together in a small bowl. Set aside.
To poach the salmons, bring 3 cups of salted water to a boil in a large stainless steel saucepan. Add the salmon to the pan and bring the water back to a boil over high heat for 2 minutes. Immediately turn off the heat, or slide the pan off the heat and let the salmon steep in the hot liquid for 5 minutes. Note that your fillets will be slightly underdone in the center at this point and you may have to adjust the cooking time to accommodate thicker or thinner fillets, depending on your personal taste preference.
Remove the fillets from the poaching liquid with a large spatula, drain them well, and place on four warm plates. Absorb any liquid that collects around the fillets with paper towels, then spoon the sauce over and around the steaks and serve.
Alternatively, for the poaching liquid, you can substitute 1½ cup dry white wine, like a good Sauvignon Blanc added to 1½ cups of water, for a different flavor profile.
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