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Yield: 4 servings
Ingredients:
1 cup chicken or shrimp stock
1/2 cup dry white wine
1 1/2 cups fresh citrus juice, such as a combination of lemon, orange, and lime
1 bay leaf
1 smashed garlic clove
Pinch crushed red pepper
1 teaspoon whole black peppercorns
1 sprig fresh thyme
3 sprigs fresh tarragon
2 tablespoons minced shallots
4 6-ounce salmon fillets
1 teaspoon kosher salt
1/2 teaspoon fresh cracked white pepper
1 recipe Herbed Tomato-Caper Vinaigrette, recipe follows
Method:
In a medium wide, shallow nonreactive saucepan, combine the stock, white wine,
citrus juices, bay leaf, garlic, crushed red pepper, peppercorns, thyme, tarragon, and shallots. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Simmer the infusion for 15 minutes.
Season the fillets evenly with the salt and pepper, then gently lower the fish fillets into the pan with the hot poaching liquid and cook over low heat until the fish is just cooked through, 8 to 10 minutes. Using a slotted fish server, remove the fish from the poaching liquid and set aside. (Cover loosely to keep warm. Strain the poaching liquid into a clean saucepan and place over medium-high heat. Bring the liquid to a boil, reduce the heat to medium, and continue to boil and reduce the liquid until you have about 1/2 cup left, about 5 minutes. Remove from the heat and reserve the liquid for making the sauce.)
Herbed Tomato-Caper Vinaigrette
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia
Ingredients:
1 1/2 cups seeded small-diced tomatoes
2 tablespoons drained capers
2 tablespoons minced shallots
1 garlic clove, minced
1/4 cup Champagne vinegar
1/4 cup reduced poaching liquid from above
2 tablespoon extra virgin olive oil, or more to taste
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
Salt and freshly ground white or black pepper, to taste
Method:
Combine all ingredients in a nonreactive mixing bowl and stir to combine. Season to taste with salt and pepper and serve spooned over poached fish.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
More Salmon Recipes:
Emeril's Salmon Teriyaki
Emeril's Salmon Roulade with Citrus Pan Sauce
Salmon with Basil Chive Butter
This recipe was featured on the Hooray for the Herbs Episode of Emeril Green.
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