Poached Salmon And Potato Salad With Fresh Herb Sauce Recipe - Cooking Index
Poached Salmon And Potato Salad With Fresh Herb Sauce Recipe - Cooking Index
The tofu disappears into the sauce, and even friends who approach tofu with firm suspicion never guess that it's here. This herb-laced sauce is not only perfect for chilled salmon and steamed summer potatoes, it's also friendly to a host of other dishes, such as warm flageolet beans, green beans, romaine salads and vegetable slaws. You can take it right through the seasons of your herb garden, replacing the dill with marjoram, lovage, chervil, tarragon and lemon thyme.
Type: Fish| 1 | Skin-on salmon filet - (12 to 16 oz) | |
| Salt - as needed | ||
| 1 lb | 454g / 16oz | Small boiling potatoes |
| 1 | Watercress | |
| Snipped chives - for garnish | ||
| === SAUCE --- | ||
| 6 oz | 170g | Silken or soft tofu |
| 1/2 cup | 118ml | Plain yogurt |
| 2 tablespoons | 30ml | Sour cream or mayonnaise |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 2 teaspoons | 10ml | Finely-grated lemon zest |
| 1 tablespoon | 15ml | Lemon juice |
| 1/3 cup | 48g / 1.7oz | Finely-chopped fresh dill |
| 2 | Garlic cloves - coarsely chopped | |
| 2 tablespoons | 30ml | Finely-snipped chives |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| Chive blossoms - (optional) |
Rinse salmon. Place in large skillet, cover with cold water and add a heaping tablespoon of salt. Bring water to boil then turn off heat and let stand 25 minutes. Remove skin from salmon and refrigerate, covered, at least 1 hour.
Close to serving, scrub potatoes, cut in half lengthwise and steam over boiling water until tender when pierced with a knife, 25 to 35 minutes.
For the Sauce: Puree tofu in food processor or blender with yogurt, sour cream and oil until smooth. Scrape down sides; add lemon zest, juice, dill and garlic and process again until smooth and pale green. Scrape into bowl and stir in all but a few chives. Taste for salt and season with pepper. Wipe bowl so that it looks neat, sprinkle remaining chives and chive blossoms, if using, over top. Cover and chill at least 1 hour. (Makes about 1 cup)
To serve, flake salmon onto 4 plates, add potatoes and intersperse with clumps of watercress. Spoon a little sauce over salmon and potatoes and garnish with chives. Serve remaining sauce on side.
This recipe yields 4 servings.
Each serving with 2 tablespoons sauce: 359 calories; 254 mg sodium; 56 mg cholesterol; 16 grams fat; 27 grams carbohydrates; 32 grams protein; 1.03 grams fiber.
Source:
The Los Angeles Times, 07-12-2000
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.