Poached Salmon Fillets With Dill-and-Ginger Vinaigrette

Ingredients

• 4 boneless salmon fillets with skin on, about 6 ounces each
• 8 large sprigs fresh dill
• 1 bay leaf
• 4 whole cloves
• Salt to taste
• 8 whole black peppercorns
• 2 tablespoons white vinegar

For the ginger vinaigrette:

• 2 tablespoons Dijon mustard
• 1 tablespoon grated fresh ginger
• 2 tablespoons finely chopped shallots
• 1 teaspoon finely chopped garlic
• 2 tablespoons tarragon vinegar
• ¼ cup diced canned pimentos
• Salt and freshly ground pepper to taste
• ½ cup olive or corn oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    611 calories; 50 grams fat; 8 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 9 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 35 grams protein; 93 milligrams cholesterol; 768 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place the fish fillets in a shallow saucepan with enough water to cover. Add the dill, bay leaf, cloves, salt, peppercorns and vinegar. Bring the water to a boil and simmer for 3 minutes. The center of the steaks can be underdone if desired. If not, cook 2 minutes longer. Do not overcook.
2. Drain, and serve with the ginger vinaigrette.

For the ginger vinaigrette:

1. To make the vinaigrette, place mustard, ginger, shallots, garlic, vinegar, pimentos, salt and pepper in a mixing bowl. Blend well with a wire whisk.
2. Add the olive oil, whisking rapidly until well blended.

10 minutes