Cold Poached Salmon Steaks with Watercress Sauce
- 1 medium lemon
- 4 salmon steaks
- 3/4 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 1 medium onion
- Watercress sauce
- 1/2 bunch watercress
- 1/2 c. sour cream
- 1 tbsp. fresh lemon juice
- 1 tsp. chopped fresh terragon
- .13 tsp. dried tarragon may be substituted for fresh terragon
- 1 1/2 tsp. sugar
- 1 tsp. salt
- From lemon, squeeze juice; reserve for Watercress Sauce.
- Set lemon shells aside.
- Rub salmon steaks evenly with salt and pepper.
- In 12-inch skillet, heat 1/2 inch water to boiling over high heat.
- Add salmon, onion, and lemon shells; heat to boiling.
- Reduce heat; cover and simmer until fish is just opaque throughout, 5 to 8 minutes.
- With slotted spatula, transfer fish to platter.
- Let cool 30 minutes, or cover and refrigerate to serve later.
- Meanwhile, prepare Watercress Sauce.
- For Watercress Sauce : In blender or in food processor with knife blade attached, puree 1/2 bunch watercress, tough stems trimmed (1 cup), 1/2 cup sour cream, 1 tablespoon fresh lemon juice, 1 teaspoon chopped fresh tarragon or 1/8 teaspoon dried tarragon, 1 1/2 teaspoons sugar, and 1 teaspoon salt until smooth.
- Cover and refrigerate.
- Makes about 1/2 cup sauce.Each tablespoon: About 35 calories, 1g protein, 2g carbohydrate, 3g total fat (2g saturated), 6mg cholesterol, 301mg sodium.
- Remove skin and bones from salmon, if you like.
- Serve with sauce.
- Makes 4 main-dish servings.
- Nutritional information is based on one serving without sauce.
lemon, salmon, salt, ground black pepper, onion, sauce, watercress, sour cream, lemon juice, terragon, tarragon, sugar, salt
Taken from www.delish.com/recipefinder/cold-poached-salmon-steaks-watercress-sauce (may not work)