Poached salmon with lemon, herb and caper sauce
4 servings
30 minutes
Boiled salmon with a sauce of lemon, herbs, and capers is a refined dish of Italian cuisine that combines the freshness of seafood with the aromas of Mediterranean herbs. The origins of this recipe trace back to the traditions of Italian fishermen who cooked fish with minimal spices to preserve its natural flavor. The tender salmon fillet is infused with spicy notes of thyme, parsley, and coriander, while the refreshing sauce with capers and lemon highlights its softness. This delicacy is perfect for a light dinner or festive table, served with a crispy fresh salad and a glass of white wine. The balanced taste and elegant presentation make this dish a true gem of Italian gastronomy.
1
For the sauce: mix all the ingredients. Store the sauce in the refrigerator until needed.
- Sour cream: 5 tablespoon
- Lemon juice: 0.3 tablespoon
- Lemon zest: 0.3 tablespoon
- Capers: 2 tablespoons
- Chopped parsley: 1 tablespoon
- Tarragon: 1 tablespoon
2
For salmon: mix carrots, leeks, lemon slices, thyme, parsley, bay leaf, peppercorns, coriander, salt and wine in a large skillet.
- Carrot: 2 pieces
- Leek: 1 piece
- Lemon: 1 piece
- Thyme: 4 pieces
- Parsley: 10 stems
- Bay leaf: 1 piece
- Black peppercorns: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Coarse salt: 2 tablespoons
- Dry white wine: 1 glass
3
Dilute with water to raise the liquid 4 cm from the bottom of the pot. Bring to a boil and reduce the heat. Place the salmon fillet in the pan. Cover with a lid and cook until firm in the center for 6-8 minutes.
- Salmon fillet: 4 pieces
4
Transfer the fish to a plate and cover it with something. Cool to room temperature and serve with a sauce made of lemon, herbs, and capers, along with a salad of watercress and cucumbers.