Cold Poached Salmon Steaks with Watercress Sauce
1 medium lemon
4 salmon steaks, 1 inch thick (6 ounces each)
3⁄4 teaspoon salt
1⁄2 teaspoon coarsely ground black pepper
1 medium onion, thinly sliced
Watercress Sauce (see below)
1. From lemon, squeeze juice; reserve for Watercress
Sauce. Set lemon shells aside. Rub salmon steaks evenly
with salt and pepper.
2. In 12-inch skillet, heat 1⁄2 inch water to boiling
over high heat. Add salmon, onion, and lemon shells;
heat to boiling. Reduce heat; cover and simmer until
fish is just opaque throughout, 5 to 8 minutes. With
slotted spatula, transfer fish to platter. Let cool 30 minutes,
or cover and refrigerate to serve later.
3. Meanwhile, prepare Watercress Sauce.
4. Remove skin and bones from salmon, if you like.
Serve with sauce. Makes 4 main-dish servings.
In blender or in food processor with knife blade attached,
puree 1⁄2 bunch watercress, tough stems
trimmed (1 cup), 1⁄2 cup sour cream, 1 tablespoon
fresh lemon juice, 1 teaspoon chopped fresh tarragon
or 1⁄8 teaspoon dried tarragon, 11⁄2 teaspoons
sugar, and 1 teaspoon salt until smooth. Cover and
refrigerate. Makes about 1⁄2 cup sauce.