Cold Poached Salmon With Red Bell Pepper And Parsley Salsa
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
56
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Water1 cup
White Wine (dry)4 tbsps
Onion (chopped)4 tbsps
Dill (chopped fresh)3 tsps
Garlic (chopped)3 tbsps
Parsley (chopped fresh)3 tbsps
Lemon Juice (fresh)4 tsps
Olive Oil1 tbsp
Capers (drained)Directions:
1
Cool
2
Bring 2 cups water, wine, 2 tablespoons onion, 2 tablespoons dill and 1 1/2 teaspoons garlic to boil in wide saucepan or skillet
3
Add potatoes
4
Reduce heat; cover and simmer until potatoes are tender, about 20 minutes
5
Using slotted spoon, transfer potatoes to bowl
6
Cool
7
Add salmon steaks to poaching liquid in same saucepan
8
Cover and simmer over medium-low heat just until salmon is opaque in center, about 7 minutes
9
Using spatula, transfer salmon to plate and cool
10
Cut salmon steaks in half; remove skin and bones
11
Cut salmon into 1-inch pieces
12
Combine parsley, lemon juice, oil, 2 tablespoons dill and 1 1/2 teaspoons garlic in processor
13
Chop finely
14
Transfer to small bowl
15
Mix in bell pepper, capers and 2 tablespoons onion
16
Season with salt and pepper
17
(Potatoes, salmon and salsa can be made 6 hours ahead
18
Cover separately; chill
19
Let stand at room temperature 30 minutes before continuing
20
) Mound salmon in center of platter
21
Surround with potatoes
22
Sprinkle with salt and pepper
23
Spoon salsa over
24
Bring 2 cups water, wine, 2 tablespoons onion, 2 tablespoons dill and 1 1/2 teaspoons garlic to boil in wide saucepan or skillet
25
Add potatoes
26
Reduce heat; cover and simmer until potatoes are tender, about 20 minutes
27
Using slotted spoon, transfer potatoes to bowl
28
Add salmon steaks to poaching liquid in same saucepan
29
Cover and simmer over medium-low heat just until salmon is opaque in center, about 7 minutes
30
Using spatula, transfer salmon to plate and cool
31
Cut salmon steaks in half; remove skin and bones
32
Cut salmon into 1-inch pieces
33
Combine parsley, lemon juice, oil, 2 tablespoons dill and 1 1/2 teaspoons garlic in processor
34
Chop finely
35
Transfer to small bowl
36
Mix in bell pepper, capers and 2 tablespoons onion
37
Season with salt and pepper
38
(Potatoes, salmon and salsa can be made 6 hours ahead
39
Cover separately; chill
40
Let stand at room temperature 30 minutes before continuing
41
) Mound salmon in center of platter
42
Surround with potatoes
43
Sprinkle with salt and pepper
44
Spoon salsa over