Poached Salmon with Green Sauce
2 cups fresh spinach leaves
1/2 cup fresh parsley leaves
1/2 cup fresh or dried cilantro leaves
2 tablespoons fresh lemon juice
1 jalapeno pepper (optional)
16 oz. fresh salmon (four 4 oz. pieces)
1/4 teaspoon salt
1/2 teaspoon celery seeds
1 bay leaf
1 tablespoon extra virgin olive oil
6 strips peeled lemon zest
Steam the spinach over boiling water until slightly
wilted. Transfer spinach to a food processor along with the parsley,
cilantro, lemon juice, oil, jalapeno and pinch of salt; puree until thick and
smooth. In a large skillet, combine the celery seeds, bay leaf, lemon
zest. Add some water to come 1/2 way up the sides of pan. Add the
salmon, cover with wax paper and bring to a simmer over medium heat. Cook
for 8-10 minutes, or until the salmon is cooked through, turn the salmon over
midway through cooking. Remove salmon with a slotted spatula from the
skillet. Serve the salmon warm, or chilled with green sauce.
Makes 4 servings
