Cold Poached Salmon

Name: Cold Poached Salmon
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: Four 6-ounce salmon fillets ((pin bones removed)); sea salt and freshly ground black pepper, (to taste); 3 cups low-sodium, fat-free chicken broth; 1 large roasted red pepper, (jarred or homemade); ½ cup Dijon mustard; 1 tablespoon white wine; ½ tablespoon finely chopped fresh tarragon; ½ tablespoon finely chopped fresh flat-leaf parsley; freshly ground black pepper

Summertime is the perfect time to serve up this delicious salmon served with roasted pepper and mustard sauce.

⏱ 52 menit 🔨 Persiapan 20mnt 🔥 Masak 32mnt 📊 Sedang 🍽 4 porsi 👁 39

Bahan-bahan

4 porsi

Four 6-ounce salmon fillets ((pin bones removed))
sea salt and freshly ground black pepper, (to taste)
3 cups low-sodium, fat-free chicken broth
1 large roasted red pepper, (jarred or homemade)
½ cup Dijon mustard
1 tablespoon white wine
½ tablespoon finely chopped fresh tarragon
½ tablespoon finely chopped fresh flat-leaf parsley
freshly ground black pepper

Langkah-langkah

Season the salmon fillets with salt and pepper. Place the fillets in a large sauté pan with the chicken broth and heat over medium heat just to a simmer. Then turn OFF the heat.
Let the salmon rest in the hot liquid for 30 minutes.
Transfer the fillets to a platter and cool to room temperature, or cover and refrigerate until ready to serve.
Place the roasted peppers in a blender or food processor and process until smooth.
In a medium bowl, combine the red pepper purée, mustard, wine and herbs. Season with black pepper to taste. Chill until ready to use.
Drizzle the sauce over cold poached salmon to serve.

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