Fresh Entrees and Side Dishes

Ingredients

• 6 cups poaching liquid (Court Bouillon, recipe below)
• 4 - 6 oz. salmon steaks, made into compact packages (see notes)

Quick Court Bouillon

• 2 quarts water
• 6 sprigs fresh flat leaf parsley
• 1 bay leaf
• 4 sprigs thyme
• 1 stalk celery, sliced into 4 sections
• 1 carrot, sliced into 4 sections
• 10 cracked peppercorns
• 6 anise or fennel seeds, crushed, or a stalk of fennel, chopped
• 1 small onion, peeled and quartered
• 1 cup dry white wine or 1/4 cup vinegar or lemon juice

Directions

1. Bring all bouillon ingredients to a boil, simmer 20 minutes.
2. Strain.

In a medium sauté pan bring poaching bouillon to a boil. Carefully slip the salmon steaks into the bouillon. The liquid should cover the salmon steaks by 1/2”. Simmer uncovered for 2 minutes. Remove pan from heat and cover. Let salmon steaks remain in poaching liquid for 10 minutes. Carefully remove salmon steaks from the liquid and drain.

NOTE:  After using as a poaching liquid, freeze for future use as poaching liquid or fish soup base. May be used again and again. 

Serving Suggestions:

• Salmon may be served hot, room temperature or chilled for later use.
• Serve cold on a bed of greens topped with drizzled California Olive Ranch EVOO.
• Serve flaked and added to a favorite pasta dish. 
• Deviled and used as a spread or in a sandwich.
• Serve flaked and added to scrambled eggs.

Recipe used in cooking classes by Susan Brooking