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
- Kebabs*
- Aioli Sauce
- Tapenade Sauce*
- Mayonnaise
- Sauce Vinaigrette
- Warm Dill Mayonnaise
- Cold Poached Salmon with Warm Dill Mayonnaise or Aioli Sauce
* These recipes are courtesy of the International Olive Oil Council.
© 1996, Steve K. Holzinger. All rights reserved.
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
The FoodWine
Main Page
Twitter: @KateHeyhoe
Advanced Search
Recent Searches
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
Caffeine and You
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Search
About Foodwine.com
Contact Info
Advertising
Feedback
Privacy Statement
.
Copyright © 1994-2018,
Forkmedia LLC
