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Sunday Supper & More

Poached salmon with butter sauce

(Catherine Smart for The Boston Globe)
By Catherine Smart
Globe Correspondent / July 28, 2010

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Serves 4, with leftovers

SALMON

3 cups water
1/2 cup rice wine vinegar
2 teaspoons salt
1 leek, halved
1 carrot, halved
Pared rind and juice of 1 orange
5 peppercorns
1 bay leaf
3 pounds boneless salmon (skin on), cut into 6 even pieces
1. In a pot large enough to hold the salmon in one layer, combine the water, vinegar, salt, leek, carrot, orange rind and juice, peppercorns, and bay leaf. Heat over medium-high heat until the mixture comes to a boil. Lower the heat and simmer for 10 minutes. Remove and discard leek and carrot.

2. Add salmon, turn the heat to medium-low, and poach for about 5 minutes or until the fish is just cooked through. Don’t let the water boil.

3. Use a wide metal spatula to lift the salmon from the liquid, peel off the skin, and tent salmon with foil while you make the sauce. (Set aside 2 pieces of salmon for salmon cakes.)

SAUCE

3/4 cup salmon poaching liquid
3 tablespoons butter, cut up
Salt and pepper to taste
1. In a small, heavy-bottomed saucepan, bring the poaching liquid to a boil. Let it simmer steadily for 5 minutes or until reduced by half.

2. Whisk in the butter.

3. Arrange a piece of salmon on each of 4 plates. Spoon sauce over each one.