Cold Poached Salmon Steaks with Watercress Sauce
Instructions:
One of the best warm-weather entrées around. Fast and easy, and you don’t even have to turn on the oven. 1 medium lemon 4 salmon steaks, 1 inch thick (6 ounces each) 3â„4 teaspoon salt 1â„2 teaspoon coarsely ground black pepper 1 medium onion, thinly sliced Watercress Sauce
Makes 4 main-dish servings. Prep: 15 minutes plus cooling Cook: 10 minutes
- From lemon, squeeze juice; reserve for Watercress Sauce. Set lemon shells aside. Rub salmon steaks evenly with salt and pepper.
- In 12-inch skillet, heat 1â„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.
- Meanwhile, prepare Watercress Sauce.
- Remove skin and bones from salmon, if you like.
- Serve with sauce.