poached salmon served hot
I want to serve poached salmon for a dinner party. Since I will also have rack of lamb, I would like to serve the salmon hot (vs chilled). I have poached salmon many times but I've always served it cold. Does anyone have serving suggestions for serving it hot? I was thinking of a yogurt-dill-caper-lemon sauce but I'm not sure that would go with the hot poached salmon. I am also making kale salsa verde (https://food52.com/recipes...) which I'm thinking would go with both the lamb and the salmon. Thanks in advance!
5 Comments
NancyDecember 3, 2014
In addition to the classic sorrel, I've had good results with wine & butter (red or white wine) and a cucumber mint relish (see NYT cooking section for Chris Schlesinger & John Willoughby recipe).
ChefJuneDecember 3, 2014
Sorrel Sauce is the "classic," but I also like hollandaise with poached salmon. OTOH, you could do something "wild" like a chimmichurri. That's good with salmon, too!
TarragonDecember 3, 2014
June, the kale salsa verde reminds me of chimichurri - that's why I am making it. Now I feel better about that!
PegeenDecember 3, 2014
Both of these recipes are very good:
Salmon with watercress and sorel salad, https://food52.com/recipes...
Salmon in sorrel sauce, https://food52.com/recipes...
Salmon with watercress and sorel salad, https://food52.com/recipes...
Salmon in sorrel sauce, https://food52.com/recipes...
TarragonDecember 3, 2014
Thank you Pegeen, they both look great; the salad looks especially promising for my purpose!
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