Poached Salmon With Green Herb Sauce

• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 tablespoon chopped shallot
• 1 quart water
• 1/2 cup dry white wine
• 2 tablespoons white vinegar
• 2 slices lemons
• 2 parsley stems
• 2 teaspoons salt
• 8 peppercorns, whole not crushed
• 1 bay leaf, small, about the size of a nickel
• 1 teaspoon butter, softened
• 2 salmon fillets, center cut, skinless and boneless (about 7 ounces each)
• 1 tablespoon basil leaves
• 1 tablespoon fresh chives
• 1 tablespoon scallion, chopped
• 1 tablespoon tarragon
• 2 tablespoons spinach leaves
• 4 tablespoons scallions, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon sugar

1. (For the Poaching liquid, use the first 12 items listed above).
2. (For the sauce use the remaining ingredients except for the salmon)
3. DIRECTIONS
4. Salmon.
5. In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
6. Butter the bottom of a casserole dish in which you will poach the salmon.
7. Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
8. Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
9. Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
10. Two tablespoons of sauce per portion of salmon is a good amount.
11. SAUCE.
12. Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.

onion, celery, shallot, water, white wine, white vinegar, lemons, parsley stems, salt, peppercorns, bay leaf, butter, salmon, basil, fresh chives, scallion, tarragon, spinach leaves, scallions, lemon juice, salt, white pepper, sugar

Taken from www.food.com/recipe/poached-salmon-with-green-herb-sauce-388905 (may not work)