Monday, 18 February 2013

Salmon with Green Herb and Mustard Sauce

Our house, a week ago:
"It's Valentine's Day on Thursday.  What shall I cook?  How about your favourite?"
"A roast dinner?  But it's 25 degrees outside.  Um - I fancy steak.  Always.  Or lamb.  Or fish.  Not noodles.  Never noodles.  How about you?  Do your favourite."
"Roast chicken?  But it's 25 degrees outside.  Um - I fancy steak.  Always.  Or lamb.  Or fish.  Or noodles".

Somehow, the world's two most indecisive people managed to decide on salmon.  I did some research and left a laptop full of tabs linking to salmon recipes for Andy to look at and - this was the cunning part - decide which to cook.  I'd already made a shortlist, see?  But no.  As he crawled into bed after the night shift, he declared, "they all look good.  Pick which one you like the best".  Damnit!

Andy was working the late shift on Valentine's Day so I didn't want to make something too heavy before he went in - rather something light, and so this recipe from BBC Good Food was calling to me.  The sauce isn't cooked but served fresh - and I loved the addition of tarragon instead of the more obvious dill.  On its own before serving, I was mildly concerned that it tasted too vinegary, but once put with the oil-rich salmon, it was the perfect foil to the flavour.  I added capers to the sauce also, because I have a jar perma-opened, and it seemed like a good idea.  And it was.

Poached Salmon with Green Herb and Mustard Sauce
From BBC Good Food

2 salmon fillets, each about 200g
2 tablespoons chopped tarragon
2 tablespoons chopped flat-leaf parsley, stalks reserved
1 tablespoon capers
2 teaspoons Dijon Mustard
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 lemon, sliced
Watercress salad, to serve

In a pan large enough to fit both salmon fillets, put in enough water to cover them along with the sliced lemon and parsley stalks.  Bring to a simmer.  Add the salmon, put a lid on the pan, cook for 6 minutes.

While the salmon is poaching, put all the other ingredients in a food processor and blitz to a sauce.

Drain the salmon, serve on top of a Watercress salad, and drizzle the sauce over.

Serves 2 indecisive Valentines who at least had the sense to choose each other.

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