Poached Salmon with Green Sauce/Low-Calorie

In this menu the main-course fish is cooked by poaching, a low-calorie cooking method that uses no fat. The barely simmering poaching liquid can contain many sea?sonings or may be flavored only with lemon juice, as in this recipe. It must never boil because the rapid water move?ment would break the fish apart, marring both flavor and appearance. Firm-fleshed fish such as salmon (or its sub?stitutes in this recipe, sea bass or striped bass) are best for poaching. Save half a cup of poaching liquid for the accom?panying sauce, and store the rest in the refrigerator or freezer for future use. The green sauce calls for fresh dill, but you can substitute parsley or basil.

Select plump, bright-green asparagus with compact tips. Before storing the spears, cut a small piece from the bottom of each, then stand them upright in a container of cold water in the refrigerator. If fresh asparagus are not available, use any green vegetable in season?perhaps broccoli, green beans, or snow peas.

UTENSILS

Food processor or blender
3 large skillets, one with cover
1 small saucepan
2 small enamel-lined saucepans, one with cover
2 heatproof serving platters
Heatproof plate Serving bowl
Colander
Salad spinner (optional)
Measuring cups and spoons
Chef's knife
Paring knife
1 or 2 slotted spatulas
Wooden spatula Rubber spatula Whisk
Vegetable peeler

WHAT TO DRINK
To complement the delicate salmon and sauce, choose a subtle wine such as a Riesling.

RECIPES

INGREDIENTS:

4 center-cut fillets of salmon, sea bass, or striped bass, or
1-inch-thick steaks (each about 8 ounces)
V2 cup lemon juice
Green sauce (see following recipe)
8 sprigs of watercress (optional)

PROCEDURE:?

1. Wipe salmon with damp paper towels.

2. In each of 2 large skillets, bring 2 inches water and 1/4 cup lemon juice to a boil over high heat. Reduce to a simmer.

3. Preheat oven to 200 degrees.

4. Add salmon in single layer, making sure fish is com?pletely covered by liquid (add more water if necessary). Return water to a simmer and poach salmon, being careful not to boil, until fish turns light pink all the way through, 8 to 10 minutes. Using sharp stainless steel knife, make a small slit in center of salmon to check color.

5. With 1 or 2 slotted spatulas, transfer fish to heatproof plate and keep warm in preheated oven. Measure 1/2 cup poaching liquid and reserve for sauce. Discard remaining liquid. Rinse out 1 skillet.

6. Pour small amount of sauce on heated serving platter, top with salmon, and cover with remaining sauce. Garnish with sprigs of watercress, if desired.

Source: http://bestoffilipinofoodrecipes.blogspot.com/2012/08/poached-salmon-with-green-saucelow.html

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