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Recipes

Poached Salmon Fillets with Watercress Mayonnaise

By Rick RodgersPhotography by Brian Leatart
Image may contain Food Pork Meal Dish Platter and Plant

Recipe information

  • Yield

    6 Servings

Ingredients

3

/4 cup mayonnaise

1

/2 cup finely chopped watercress leaves

1

tablespoon coarse-grained Dijon mustard

1

teaspoon fresh lemon juice

1

/3 cup water

1

/3 cup dry white wine

1

shallot, thinly sliced

4

fresh parsley sprigs

1

fresh thyme sprig

6

6-ounce center-cut salmon fillets with skin

Need to make a substitution?

Preparation

  1. Step 1

    Mix first 4 ingredients in small bowl to blend; season to taste with salt and pepper.

    Step 2

    Combine 1/3 cup water, wine, shallot, parsley, and thyme in large skillet. Place salmon fillets, skin side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer salmon to platter; discard wine mixture. Cover salmon with plastic wrap and chill until cold, at least 4 hours. DO AHEAD Watercress mayonnaise and salmon can be made 1 day ahead. Cover separately and keep chilled.

    Step 3

    Place 1 salmon fillet on each of 6 plates. Serve with watercress mayonnaise.

Explore Bon AppétitSalmonFishSeafoodWatercressLeafy GreensVegetableEasyMainGluten-FreeDairy-FreePoachDinner