electronic Gourmet Guide


Cold Poached Salmon with
Warm Dill Mayonnaise or Aioli Sauce




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

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


All About Olives & Olive Oil


© 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.

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This page modified February 2007