Poached Salmon With Green Herb Sauce - cooking recipe

Ingredients

1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped shallot
1 quart water
1/2 cup dry white wine
2 tablespoons white vinegar
2 slices lemons
2 parsley stems
2 teaspoons salt
8 peppercorns, whole not crushed
1 bay leaf, small, about the size of a nickel
1 teaspoon butter, softened
2 salmon fillets, center cut, skinless and boneless (about 7 ounces each)
1 tablespoon basil leaves
1 tablespoon fresh chives
1 tablespoon scallion, chopped
1 tablespoon tarragon
2 tablespoons spinach leaves
4 tablespoons scallions, chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon sugar

Preparation

(For the Poaching liquid, use the first 12 items listed above).
(For the sauce use the remaining ingredients except for the salmon)
DIRECTIONS
Salmon.
In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
Butter the bottom of a casserole dish in which you will poach the salmon.
Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
Two tablespoons of sauce per portion of salmon is a good amount.
SAUCE.
Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.