Poached Salmon Fillets with Watercress Mayonnaise
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/3 cup water
- 3/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/3 cup dry white wine
- 1 shallot, thinly sliced
- 1 fresh thyme sprig
- Carbohydrate 2 g(1%)
- Cholesterol 105 mg(35%)
- Fat 45 g(69%)
- Fiber 1 g(2%)
- Protein 35 g(70%)
- Saturated Fat 9 g(43%)
- Sodium 298 mg(12%)
- Calories 574
Preparation Mix first 4 ingredients in small bowl to blend; season to taste with salt and pepper. Combine 1/3 cup water, wine, shallot, parsley, and thyme in large skillet. Place salmon fillets, skin side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer salmon to platter; discard wine mixture. Cover salmon with plastic wrap and chill until cold, at least 4 hours. (Watercress mayonnaise and salmon can be made 1 day ahead. Cover separately and keep chilled.) Place 1 salmon fillet on each of 6 plates. Serve with watercress mayonnaise.
Preparation Mix first 4 ingredients in small bowl to blend; season to taste with salt and pepper. Combine 1/3 cup water, wine, shallot, parsley, and thyme in large skillet. Place salmon fillets, skin side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer salmon to platter; discard wine mixture. Cover salmon with plastic wrap and chill until cold, at least 4 hours. (Watercress mayonnaise and salmon can be made 1 day ahead. Cover separately and keep chilled.) Place 1 salmon fillet on each of 6 plates. Serve with watercress mayonnaise.
