Recipe

Poached Salmon With Lemon Mayonnaise Recipe

	Chefmeow / All my dishes 2 years, 1 month ago This is a very tasty salmon recipe. It comes from my Aunt Lois who was an incredible cook. Hope you enjoy as much as our family does. Prep:10m Cook:15m Servings:4	Chefmeow
	main poached fish seafood lemon mayonnaise wine peppercorns dill chives

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Fans

jenniferby

Ingredients

24 ounces bottled clam juice

3/4 cup dry white wine

3 lemon slices

3 fresh dill sprigs

4 whole peppercorns

4 salmon fillets

Mayonnaise:

1 cup mayonnaise

2 tablespoons fresh lemon juice

2 teaspoons grated lemon peel

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

Butter lettuce leaves

4 lemon slices

8 lemon wedges

Tomato wedges

Directions

Combine clam juice, wine, lemon slices, dill sprigs and peppercorns in skillet.

Simmer 10 minutes to blend flavors then add salmon and cover and simmer for 10 minutes.

Transfer salmon to plate and reserve liquid in skillet.

Cool salmon then cover and chill until cold.

Boil salmon poaching liquid in skillet until reduced to 1/4 cup about 20 minutes.

Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl.

Mix in 1 tablespoon poaching liquid.

Season to taste with pepper.

Line platter with lettuce then top with salmon.

Make cut in each lemon slice from center to edge.

Twist lemon slices and place atop salmon.

Garnish with lemon wedges and tomatoes and serve with mayonnaise.

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Comments

dond 2 years, 1 month ago said:
I like this dish very much, although I think that, if I made it, I would try to keep things as pure as possible by foregoing the commercial mayonnaise and making my own. It's not that hard, and you end up knowing exactly what's in the sauce (which you really don't if you scoop mayonnaise out of a jar).

Making your own mayonnaise for this dish basically involves whisking together your lemon juice, lemon zest, chives, and parsley with an egg yolk, then slowly, slowly, slowly drizzling in a light oil (I use grape seed oil) while continuing to whisk vigorously. It generally requires about a cup of oil to get my mayonnaise to the right thickness. The trick is to add the oil in the thinnest possible drizzle at first, and never to stop whisking. You get a delicious mayonnaise and you know what's in it and what's not. Clearly, when you're using raw egg yolk, you want to make certain your egg is as fresh as possible and that you are going to use the mayonnaise right away. I think that, if you're going to all the trouble of preparing a wonderful salmon dish like this, the extra effort with the sauce really pays off in taste.

If you're just making mayonnaise, you can add a touch of Dijon mustard at the beginning of the process.

chefmeow 2 years, 1 month ago said:
Thanks for the homemade recipe Dond. Sounds yummy. I will definitely make it next time I make this recipe.