Poached salmon with herb flower vinaigrette

4 servings

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Source: The National Culinary Review, June'94 Herb flowers work particularly well here since they contain delicate flavor as well as fragrance, color and texture. By Christine Stamm, M.S., CWC, assistant professor at the Johnson & Wales University, Providence, R.I. 4 5-ounce salmon fillets Court bouillon, subtly flavored, as needed ¼ cup rice vinegar ½ cup olive oil 1 teaspoon chives, freshly washed and chopped 1 tablespoon assorted edible flowers or flower petals Dash caper juice Salt, as needed Ground black pepper, as needed 16 pearl onions, peeled, washed and sliced thin 1 pound asparagus, peeled, washed, blanched and sauteed Method: In a skillet, heat olive oil over medium-high heat and lightly brown the onions; set onions aside and reserve oil. Combine flavored oil with rice vinegar, chives, caper juice, seasoning and flavors. The vinaigrette is especially nice when a tablespoon of court bouillon is added to it before service. (Note: Do not make large batches of this vinaigrette far in advance, since the flowers will not only fade in color, but will lose all shape when saturated with vinaigrette). Poach salmon and top with freshly warmed vinaigrette. Accompany with sauteed asparagus and pearl onions.

Submitted By SHERREE JOHANSSON On 10-23-94

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