Cold Poached Salmon with
Warm Dill Mayonnaise or Aioli Sauce

 

Ingredients

• 1-1/2 qt Court Bouillon—simmering
• 4 8-oz salmon steaks
• 1 cup Warm Dill Mayonnaise or 1 cup Aioli Sauce
• 4 cups Salad Greens Mesclun or Spring Mix
• 4 bunches cherry tomatoes on the sprig

Preparation

Poach salmon in simmering court bouillon, and cool. The texture of the fish should be a shiny opaque flake.

Remove skin, and brush lightly with Extra Virgin Olive oil to glaze it, and place it on a bed of salad greens

Stripe with Warm Dill Mayonnaise or Aioli Sauce.

Garnish with cherry tomatoes on the sprig.

A half portion may be served as an appetizer.

 

Steve's Olive Oil Recipes

About Olive Oil

• Kebabs*
  • Olive Oil Marinade for Kebabs
  • Beef Kabob with Zucchini and Cherry Tomatoes
  • Chicken Kebab with Pineapple, Corn and Red Peppers
  • Shrimp Kebab with Green Onion and Sweet Potatoes

• Aioli Sauce
• Tapenade Sauce*
• Mayonnaise
• Sauce Vinaigrette
• Warm Dill Mayonnaise
• Cold Poached Salmon with Warm Dill Mayonnaise or Aioli Sauce

• Carrot Cake*
• Apple Nut Cake*

* These recipes are courtesy of the International Olive Oil Council.

 

All About Olives & Olive Oil

 

© 1996, Steve K. Holzinger. All rights reserved.

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This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 

This page modified February 2007

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