Poached Salmon Salad With Creamy Veloute Sauce Recipe
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October 14, 2013
- 2 shallots, thinly sliced
- 1 pc lemon, sliced
- 400g skinless salmon fillet
- 1 cup dry white wine
- 2 cups water
- 1/4 cup mayonnaise
- 1 tbsp mustard
- 2 tablespoons olive oil
- Freshly ground white pepper(1/4 cup poaching liquid)
parsley for garnish
- 100g asparagus spears, trimmed and blanched
- 100g cherry tomatoes, halved
- 1/2 head romaine lettuce, torn into bite size pieces
- 2 pcs eggs, hard-boiled, quartered
- 1 pc cucumber, sliced thinly
- Put the shallots and lemon in a saucepan and top with the salmon.
- Add the wine and 2 cups of water; bring to a boil. Simmer over very low heat until the salmon is nearly cooked through; transfer to a plate and break the salmon into large flakes and freeze for 5 minutes to cool.
- Meanwhile, strain the poaching broth, reserving 1/4 cup of the broth and 2 tablespoons of the shallots; discard the lemon.
- Chop the shallots and transfer to a large bowl. Add the mayonnaise, mustard, then whisk in the reserved poaching broth and the oil and season with salt and pepper.
- Toss half of the salmon with the rest of the vegetables and half of the dressing.
- Transter to a plate and top salad with the remaining half of the salmon and dressing. Garnish with parsley.
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