Salmon are high in protein; low in calories; and a vital source of vitamin A, the B vitamins, and omega-3 fatty acids. Since a common recommendation for a healthy diet includes eating oily fish three times a week, it’s fortunate that the flavorful salmon is a versatile fish with endless possibilities for preparation. Perfect companions for salmon are sauces such as sorrel, yogurt, and mint; watercress cream; and hollandaise.
Poached Salmon Steaks with Hot Basil Sauce Recipe
- 1 large bunch of basil
- 4 celery sticks, chopped
- 1 carrot, chopped
- 1 small courgette, chopped
- 1 small onion, chopped
- 6 salmon steaks, about 125gr each
- 75ml dry white wine
- 125ml water
- 1 tsp lemon juice
- 15gr unsalted butter
- salt and pepper
- lemon slices, to serve
- basil leaves, to garnish
Strip the leaves from half the basil and set aside.
Spread all; the chopped vegetables over the bottom of a large flameproof casserole dish with a lid,
Press the salmon steaks into the vegetables and cover them with the remaining basil.
Pour over the wine and water and season with salt and pepper.
Bring to the boil, cover and simmer for about 10 minutes.
Transfer the salmon to a warmed serving dish.
Bring the poaching liquid and vegetables back to the boil and simmer for 5 minutes.
Strain into a blender or food processor and add the cooked and uncooked basil.
Blend to a puree and return to a saucepan.
Bring the puree to the boil and reduce by half, until thickened.
Remove the saucepan from the heat, add the lemon juice and stir in the butter.
Pour the sauce over the salmon steaks and serve with lemon slices and garnished with basil leaves.