In this meal the pretty pink salmon contrasts with the vivid green asparagus and the tart, grainy mustard sauce pulls the flavors together. The orange-scented couscous caps everything off with its sweet and citrus aroma.
You will need:
Place the salmon fillets in a deep skillet and add just enough water to barely cover. Remove the salmon to a plate and set aside.
To the water in the pan, add the wine, vinegar, garlic, bay leaf and salt. Bring this mixture to a boil, then lower the heat and simmer for 5 minutes for the flavors to meld. Using a slotted spoon or heatproof spatula, gently lower the salmon fillets, skin side up, into the simmering liquid; make sure the liquid just covers the fish.
Adjust the heat so the surface of the liquid barely ripples and only a few bubbles rise to the surface. Cook 8 to 10 minutes, then test for doneness with a fork or instant read thermometer. The flesh should be flaky and cling slightly to the bone. If using an instant-read thermometer, it should register 135 degrees F. Remove the skin from the salmon and place on a plate. Cover and refrigerate until ready to serve.
About 30 minutes before serving, remove the plastic wrap or cover and let the food come to room temperature. Garnish with parsley sprigs and serve with Tangy Mustard-Mayo Sauce.
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