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poached salmon with roasted red pepper mayonnaise

MyCookbook Recipe Database
MyCookbook Member: mytymyt
Recipe Category: Seafood
Recipe Preparation Level: easy
    court bouillon:
    2 qts. water
    1 rib celery cut into 3 pieces
    2 bay leaves
    1 t. black peppercorns
    1 onion, coarsely chopped
    2 T. salt
    1/4
    C. red wine vinegar
    3
    cloves garlic, peeled

    4 8 oz. salmon fillets with skin on
    Mayonnaise:
    3/4 C. homemade or quality storebought mayonnaise
    juice of one lemon
    1/2 C. chopped parsley
    1 roasted red bell pepper, peeled and chopped*
    1/2 medium red onion, chopped
    1 clove garlic, chopped
    1/2 habanero or other chili pepper seeded and chopped

    Salmon: In a large skillet combine all bouillon ingredients except salmon. . Bring to a high boil. Reduce heat and simmer 10 to 15 minutes. Slide in salmon skin side down, return liquid just to a boil. AIAmmediately reduce heat and simmer 8 minutes. Remove the pan from the heat and let the salmon sit in the poaching liquid 20 to 25 minutes or until the salmon is cooked through. remove the salmon from the liquid and cool to room temperature or refrigerate to serve chilled.

    Mayonnaise: Combine all ingredients. Serve salmon with this sauce on the side. Makes 4 servings.

    *To roast pepper(s) cut pepper in half and seed. Place cut-side down on a baking sheet thathas been lined with aluminum foil to facilitate clean-up. Broil close to heating element about 10 minutes or until skin blisters and chars. Place pepper in a paper bag to steam, seal and let cool about 20 minutes. Use a sharp paring knife to slip off the skin.

    Source: Sun Sentinel Newspaper

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