|
Yield:
2 servings
Ingredients:
Instructions:
Instructions: Place onion, carrot, wine and 2 cups water in a medium saucepan and bring to a boil. Boil 5 minutes to make court bouillon.
Rinse salmon. Place in court bouillon. Liquid should completely cover salmon. Add water if needed. Bring to a simmer and gently cook 5 minutes. Salmon will be opaque. Remove to individual plates. Whisk mayonnaise, lemon juice and whiskey together in a small bowl and spoon over salmon. Place several sprigs of watercress on the side. Makes 2 servings. Linda Gassenheimer, Dinner in Minutes Salmon, potatoes and whiskey combine to star in a quick dinner that is perfect for St. Patricks Day. Water of life, better known as whiskey, is believed to have been first distilled in Ireland. It is certainly very much a part of the Irish culture. Salmon is sold in thick steaks with the bone in or in thin fillets. Poaching a steak in a court bouillon, or flavored liquid, takes only a few minutes and keeps the salmon moist and brings out its natural flavor. A court bouillon is simply water flavored with carrots, onion, bay leaf, parsley and a little white wine. All or any combination of the herbs can be used. Broccoli and potatoes complete the meal. Add lots of fresh chives to give the potatoes a very green color. HELPFUL HINTS o If you prefer not to use whiskey in the sauce, 2 tablespoons of tomato paste can be substituted. o Use leftover white wine or dry vermouth for the court bouillon. The wine can be omitted. o The quickest way to wash watercress is to place it leaves-first into a bowl of water. Leave for a minute, then lift out and shake dry. o To chop chives quickly, cut them with scissors. COUNTDOWN o Place potatoes on to boil. o Prepare court bouillon for salmon. o Make salmon sauce. o Poach salmon. o Add broccoli and finish potatoes. WINE o Fred Taskers wine suggestion: Whiskey-laced salmon; wow! Id try a soft but very rich red shiraz from Australia. SHOPPING LIST o To buy: 1 small bunch watercress, 1/2 pound broccoli florets, 1 small package fresh chives, 3/4 pound yellow potatoes, 2 (5-ounce) salmon steaks, 1 lemon and 1 small bottle of whiskey. o Staples: Onion, carrot, white wine (optional), reduced-fat mayonnaise, olive oil, salt and black peppercorns. Linda Gassenheimers latest book is Low-Carb Meals in Minutes. Write to her Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.
|