Salmon Fillet Recipes:
Poached Salmon with Basil Vinaigrette

Poached Salmon with Basil Vinaigrette

6 salmon fillets (or steaks)
3 tablespoons white vinegar
1 cup onions, thinly sliced
½ cup carrots, thinly sliced
6 parsley sprigs
1 teaspoon thyme, dried
3 whole cloves
6 whole peppercorns
salt

Place the salmon in a large, shallow pan and add enough cold water to come ¾ of the way up the salmon at its thickest part.

Add white vinegar, onions, carrots, parsley, thyme, cloves salt and peppercorns. Bring to a boil.

Lower heat and simmer gently for 3 minutes (slightly longer if you are using very thick steaks or fillets).

Remove the salmon from the poaching liquid with a slotted spoon and drain. Set aside.

Vinaigrette:
2 teaspoons Dijon-style mustard
2 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon white vinegar
1 tablespoon lemon juice
salt and pepper
½ cup light flavored oil
½ cup olive oil

Place all of the ingredients except the oils in a food processor (a blender will do) and pulse until well combined.

With the machine running, add the oils in a thin stream until they are well mixed. Season with salt and pepper.

Serve the salmon cooled or cold with the basil vinaigrette drizzled over it.