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Oven-Poached Salmon with Watercress Sauce

Serves 6

1 cup dry white wine
1 1/2 cups water
1/8 cup sugar
1 tsp. peppercorns
1 1/2 tsp. coriander seeds
1 tsp. mustard seeds
1 1/2 tsp. salt
1 onion, sliced
six 1-inch-thick salmon steaks
dill sprigs for garnish
1 lemon slice for garnish

In a saucepan combine the wine, water, sugar, peppercorns, coriander seeds, mustard seeds, salt and onion, and simmer for 15 minutes. Let cool to room temperature. Arrange the steaks in a large buttered shallow baking pan, ladle the wine mixture around them and poach the steaks, covered with a buttered piece of foil in a preheated 375-degree oven for 30 minutes.

Let the steaks cool, venting the foil, and chill them in the poaching liquid, covered, for at least 6 hours or overnight.

Discard bones from the salmon, brush steaks with some poaching liquid, and arrange on a platter. Garnish with dill sprigs and lemon slice and serve with Watercress Sauce.

Watercress Sauce | Makes about 11/2 cups

1 1/4 cups mayonnaise
1/2 cup finely chopped watercress leaves
1 Tbs. coarse-grained Dijon mustard
1 tsp. fresh lemon juice

Combine all ingredients
(Louise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.


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