Cold Salmon With Gribiche Recipes

COLD POACHED SALMON WITH HERB MAYONNAISE

Steps:

• In 12-inch skillet, heat all ingredients for the Salmon except salmon, Herb Mayonnaise and lemon wedges to boiling; reduce heat to low. Cover and simmer 5 minutes.
• Cut salmon into 6 serving pieces. Place salmon in skillet; add water to cover if necessary. Heat to boiling; reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.
• Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.
• Meanwhile, in small bowl, mix all Herb Mayonnaise ingredients; cover and refrigerate until serving. Serve salmon with Herb Mayonnaise and lemon wedges.

COLD SALMON WITH GRIBICHE

Steps:

• Place one piece of salmon, skin side down, in a 14-by-9-by-2-inch oval dish. Place second piece on top of first piece, skin side up, with the thicker side over the thinner side of the bottom fillet, so that the assembled fillets will be of even thickness.
• Cover with microwavable plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Let stand until cool enough to handle. Gently remove skin from top piece of salmon. Transfer salmon to a platter and refrigerate covered with a damp cloth until well chilled.
• To make the sauce, separate egg yolks from whites. Pass the yolks through a ricer and reserve. Finely chop the whites and place in a medium bowl.
• Add shallots, parsley, tarragon and capers to the bowl and stir to combine. Add remaining ingredients and stir well. Refrigerate.
• To serve, slice salmon across into 8 equal slices and spoon some of the sauce over each serving. Garnish with reserved yolk from sauce.