Cold Poached Salmon With Red Bell Pepper And Parsley Salsa

Recipe Ingredients

2 cups	474ml	Water
1/2 cup	118ml	Dry white wine
4 tablespoons	60ml	Chopped onion
4 tablespoons	60ml	Chopped fresh dill
3 teaspoons	15ml	Chopped garlic
1 1/2 lbs	681g / 24oz	Yukon Gold potatoes - peeled, each
		Cut into 8 wedges
2		Salmon steaks - (8 oz ea)
3 tablespoons	45ml	Chopped fresh parsley
3 tablespoons	45ml	Fresh lemon juice
4 teaspoons	20ml	Olive oil
1/4 cup	36g / 1.3oz	Finely-chopped red bell pepper
1 tablespoon	15ml	Drained capers
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring 2 cups water, wine, 2 tablespoons onion, 2 tablespoons dill and 1 1/2 teaspoons garlic to boil in wide saucepan or skillet. Add potatoes. Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Using slotted spoon, transfer potatoes to bowl. Cool.

Add salmon steaks to poaching liquid in same saucepan. Cover and simmer over medium-low heat just until salmon is opaque in center, about 7 minutes. Using spatula, transfer salmon to plate and cool. Cut salmon steaks in half; remove skin and bones. Cut salmon into 1-inch pieces.

Combine parsley, lemon juice, oil, 2 tablespoons dill and 1 1/2 teaspoons garlic in processor. Chop finely. Transfer to small bowl. Mix in bell pepper, capers and 2 tablespoons onion. Season with salt and pepper. (Potatoes, salmon and salsa can be made 6 hours ahead. Cover separately; chill. Let stand at room temperature 30 minutes before continuing.)

Mound salmon in center of platter. Surround with potatoes. Sprinkle with salt and pepper. Spoon salsa over.

This recipe yields 4 servings.

Per Serving: calories, 354; total fat, 12 g; saturated fat, 2 g; cholesterol, 62 mg.

Source:
Bon Appetit, August 1998

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