Best 2 Poached Salmon In Ravigote Sauce Recipes

Tantalize your taste buds with a culinary journey to the heart of France, where flavors dance on your palate in perfect harmony. Discover the art of preparing poached salmon in a velvety ravigote sauce, a classic French dish that showcases the delicate flavors of fresh salmon enveloped in a symphony of herbs, capers, and a hint of acidity.

This recipe collection takes you on a step-by-step guide to creating this elegant dish, from selecting the finest salmon fillets to mastering the technique of poaching fish to achieve a tender and flaky texture. Accompanying the poached salmon is a delectable ravigote sauce, a vibrant green emulsion bursting with the freshness of herbs, the tang of capers, and the subtle sharpness of white wine vinegar.

In addition to the classic poached salmon in ravigote sauce, this article presents a tempting array of variations to suit every palate. Indulge in the richness of a creamy ravigote sauce or the zesty kick of a lemon-herb sauce. Experience the vibrant flavors of a salsa verde ravigote, where fresh herbs and chopped pickles bring a delightful crunch and tang.

Welcome to a world of culinary delight, where the art of French cooking meets the versatility of salmon. Prepare to savor the exquisite flavors of poached salmon embraced by the aromatic embrace of ravigote sauce in its many forms. Bon appétit!

Let's cook with our recipes!

POACHED SALMON IN RAVIGOTE SAUCE

Poached Salmon In Ravigote Sauce image

Provided by Jacques Pepin

Categories dinner, easy, quick, main course

Time 20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 plum tomatoes, seeded and cut into 1/4-inch pieces (1 cup)
2 tablespoons drained capers, if desired
4 scallions, trimmed and chopped ( 1/2 cup)
1/2 cup chopped onion, washed in a sieve under cool water and drained
3 large cloves garlic, peeled, crushed and chopped (2 tablespoons)
1/2 cup coarsely chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons virgin olive oil
3 tablespoons lemon juice
4 cups water
6 salmon fillet steaks, with all bones, sinews and skin removed (5 ounces each when cleaned), each 1 1/4 to 1 1/2 inches thick

Steps:

Mix all ingredients except water and salmon in a small bowl and set aside at room temperature.
When ready to cook the salmon, bring the water to 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. (This will take about 2 minutes.) Immediately turn off the heat or slide the pan off the heat if using an electric stove, and let the salmon steep in the hot liquid for 5 minutes. (The steaks will be slightly underdone in the center; adjust the cooking time to accommodate thicker or thinner steaks and to satisfy taste preferences.)
Remove the steaks from the liquid with a large spatula or skimmer, drain well, and place a steak on each of six warm plates. Sponge up any liquid that collects around the steaks on the plates with paper towels and spoon the sauce over and around the steaks. Serve immediately.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 468 milligrams, Sugar 2 grams

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE

Quick Poached Salmon with Dill Mustard Sauce image

This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.

Provided by Karena

Categories Seafood Fish Salmon

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup plain yogurt
¼ cup Dijon mustard
1 tablespoon honey
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
½ cup water
¼ cup chopped shallots

Steps:

In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g

Tips:

Use a poaching liquid that complements the salmon. Classic choices include court-bouillon, fish stock, and white wine. You can also add aromatics like herbs, vegetables, and citrus zest to the poaching liquid for extra flavor.

Gently poach the salmon. The poaching liquid should be simmering, not boiling. This will help to prevent the salmon from overcooking and becoming dry.

Cook the salmon until it is just cooked through. The salmon should be opaque and flake easily with a fork. Overcooked salmon will be dry and tough.

Serve the salmon immediately with your favorite sauce. Ravigote sauce is a classic choice, but you can also use other sauces like hollandaise, beurre blanc, or lemon butter.

Conclusion:

Poached salmon is a healthy and delicious dish that is perfect for any occasion. It is a versatile dish that can be served with a variety of sauces and sides. With just a few simple ingredients, you can create a restaurant-quality meal at home.