Cold Poached Salmon

Serves: 5
Total Calories: 235
Prep time:
Cook time:
Total time:


6 salmon steaks
2 onions
lemon or lime wedges
cucumber slices
1/4 cup butter
1/4 cup vinegar
2 cloves
1 tablespoon salt
2 carrots, chopped
2 stalks celery with leaves, cut up
2 tablespoons chopped parsley
1/2 bay leaf, crumbled
10 peppercorns
mayonnaise verte


Sauté onions, carrots, and celery in butter in a large skillet for 5 minutes or until onion is soft. Add vinegar, parsley, cloves, bay leaf, salt, and peppercorns, and 2 quarts of water. Bring to a boil and cook for 10 minutes, stirring occasionally. Reduce heat and add salmon steaks. Cover skillet and simmer for 10 minutes. Cool salmon in the stock. Remove salmon and discard stock. Chill salmon in the refrigerator for at least 1 hour. Serve with mayonnaise verte. Garnish with watercress, lemon or lime wedges, and cucumber slices.

Author’s note: Mayonnaise verte is flavored and colored green with finely minced herbs such as spinach, sorrel, watercress, parsley, chervil, and tarragon. If desired these herbs may be blanched first.

Nutritional Facts:

Serves: 5
Total Calories: 235
Calories from Fat: 80

This Cold Poached Salmon recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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