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Poached Salmon in Ravigote Sauce

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    Source: www.allfood.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 plum tomatoes, seeded and cut into 1/4 inch pieces 1 tablespoon drained capers

    2. 2-3 scallion, trimmed and chopped

    3. 1/3 cup chopped onion, washed in cool water and drained

    4. 2 cloves garlic, peeled, crushed, and chopped

    5. 1/3 cup coarsely chopped fresh flat-leaf parsley

    6. 1/2 teaspoon salt

    7. 1/4 teaspoon ground pepper

    8. 4 tablespoon virgin olive oil

    9. 2 tablespoons lemon juice

    10. 4 salmon fillet steaks, thoroughly cleaned, about 5 ounces each and about 1 1/2 inch thick 1 recipe of Green CousCous ñ See link

    Instructions Jump to Ingredients ↑

    1. For the sauce: mix all the sauce ingredients together in a small bowl, and set the mixture aside at room temperature.

    2. When ready to cook the salmon, bring 3 cups of water o a boil in a stainless steel saucepan. Place the salmon steaks in the pan, and bring the water back to a boil over high heat. Immediately turn off the heat and let the salmon steep in the hot liquid for 5 minutes.

    3. Remove the steaks from the liquid with a large spatula or skimmer and drain them well. On a large platter, spread out the couscous, lay the steaks on top, cover with the sauce and serve immediately.

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