Oven Poached Salmon (Fine Herbs)

Serves 4

Quick and simple, a wonderful way to poach salmon. See our top-of-the-stove, pan-poached salmon, too.

The Fish

1 pound/500 g salmon fillet, cut in four portions, skin removed if desired

2 tbsp dry white wine

¼ tsp salt

Freshly ground black pepper to taste

2 tbsp finely chopped shallot (1 medium)

The Sauce

1/3 cup mayonnaise1/3 cup chicken or vegetable broth

1 tbsp Dijon mustard

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 tsp chopped fresh parsley

2 tsp chopped fresh tarragon

2 tsp chopped fresh chervil (If not available, use more parsley)

Freshly ground black pepper to taste

Lemon wedges or slices for garnish

Preheat oven to 425 F./220 C. Grease a 9-inch/25 cm pan.

  1. Place salmon, skin side down, in the pan. Sprinkle with wine. Season with salt and pepper and sprinkle with shallots. Cover pan with foil and bake for 15 to 25 minutes, depending on the thickness of the fillets.
  2. Meanwhile, place the mayonnaise in a small saucepan, and add the broth gradually, whisking until smooth. Heat over medium-low heat, whisking constantly until heated through, but not bubbling, about 2 minutes.
  3. Remove sauce from heat and stir in mustard, oil, lemon juice, and the herbs and pepper.
  4. When the salmon is done, place on plates and spoon the juices over the fillets. Pour the sauce over each fillet and garnish with lemon wedges.

Serve with: Basmati rice, seasonal vegetables.

Source: "Eating Well", Spring 2003

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