Poached Salmon Fillets with Ravigote Sauce
Kathy Deisinger
ingredients
- 1/3 cup finely chopped onion
- 1/3 cup coarsely chopped Italian parsley
- 2 scallions, chopped
- 2 plum tomatoes, halved, seeded and cut into 1/4-inch dice
- 1 tablespoon drained capers
- 1 large garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and freshly ground pepper
- 4 6-oz. skinless salmon fillets
directions
- 1
1. In a small bowl, combine the onion, parsley, scallions, tomatoes, capers, garlic, olive oil and lemon juice. Season with salt and pepper.
- 2
2. In a large saucepan, bring 3 cups of water to a boil. Carefully add the salmon Fillets and return to a boil. Remove from heat, cover and let stand for 5 to 8 minutes, until salmon is cooked to your liking. Using a spatula, transfer the salmon to warmed plates. Spoon the ravigote sauce over the fish and serve.
Source: TasteBook
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