Ingredient List Print Recipe
- 3 cups dry white wine
- 3 parsley sprigs, plus more for garnish
- 1 lemon, sliced
- 1 small onion, chopped
- 3 celery ribs, chopped
- 1 tablespoon whole black peppercorns
- 1 Verlasso salmon fillet, trimmed and pin bones removed
- Cucumber slices, for garnish
- Lemon slices, for garnish
- Cherry tomatoes, for garnish
Green Goddess Dressing
- 1 cup lightly packed parsley leaves
- 4 scallions, chopped
- 6 anchovy fillets in oil, drained and chopped
- 1/3 cup lightly packed tarragon leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced shallot
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons white vinegar
- 1 garlic clove
- 3/4 cup mayonnaise
- Kosher salt
- Freshly ground pepper
Cold Poached Salmon with Green Goddess Dressing
By Andrew Zimmern
This is an easy, elegant and foolproof recipe that’s perfect for holiday entertaining. Gently poaching the fish really highlights the beautiful flavor of Verlasso salmon, a company I work with that’s leading the way in sustainable aquaculture practices. I like to serve it with my herby green goddess dressing and decorate the top with cucumber slices for presentation points.
SERVINGS: 8 TO 10
In a fish poacher or a pot large enough to hold the salmon, combine the wine, parsley, lemon, onion, celery and peppercorns. Add a few inches of water and bring to a boil. Let simmer for 10 minutes. Add the salmon fillet (it should be fully submerged) and bring the water back to a boil. Cover, turn off the heat and let it rest in the hot court bouillon for 30 minutes. Using 2 spatulas, carefully transfer the salmon fillet to a large platter. Refrigerate until cool.
Meanwhile, combine all of the ingredients for the green goddess dressing in a food processor. Puree until smooth. Cover and refrigerate until you’re ready to serve.
Garnish the salmon with cucumber slices and add parsley, lemon and tomatoes to the platter. Serve with the green goddess dressing.
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