Recipe: Poached Salmon Dinner

Poached Salmon Dinner
rec.food.recipes/Kathryn Braken

When preparing a romantic dinner, I try to put together something simple, subtle/light but satisfying. You want things that will allow you to place before your guest an array of impressive but not overly filling morsels without leaving her sitting in the living room while you have you head in the oven.

For an appetizer, try a plate of cheeses, cantaloupe, and caviar with boiled egg, (or boiled and peeled baby shrimp). Select two cheeses such as a mild Italian table cheese and something bold like a Stilton. These can be arranged ahead of time, but leave them out at room temperature.

For your main course, you can't go wrong with a poached salmon with a side of asparagus. Here is an easy, easy way to do salmon that is absolutely perfect:

Poached Salmon

For the stock:
2 Cups dry white wine
2 Cups white vinegar
2 1/2 quarts water
1 carrot
1 small onion
1 celery stalk
1 plum tomato - chopped
healthy pinch of thyme
2 tsp. salt
~12 peppercorns

Place all of the ingredients in a large stock pot before you guest arrives. 30 minutes before you want to eat, bring the stock to a boil. After 15 minutes turn the heat off and place you salmon in the stock. Allow it to steep for 15 minutes with the lid on. Lift out and serve with a small amount of sauce on top.

For the sauce: 1 part mayonnaise, 1 part sour cream, balsamic vinegar (such as Fini) to taste. Keep at room temperature.

For the asparagus, simply steam cook it ( you can even do this in the microwave in a partially closed Tupperware container and a little water), squeeze lemon over the top, then drizzle on olive oil.

Any dry white wine will complement this meal. An inexpensive table wine that I have found is Corbett Canyon California Chardonnay (~$10). Try fresh strawberries for something sweet after dinner, particularly if you plan to have an occasion for champagne (!). Otherwise, you could pick up a small pastry from any bakery that will please the eye and the already full tummy. Finally, any food can be made more (or less) appealing with the right presentation.