Recipe: Poached Salmon with Two Sauces

POACHED SALMON WITH TWO SAUCES

"Everything can be prepared one or two days in advance. Serve at room temperature."

2 cups dry white kosher wine
4 cups water
2 Tbsp. fresh lemon juice
1 tsp. salt
4 sprigs of parsley
1 bay leaf
1 scallion
8 salmon steaks, about 1-inch thick (about 6 oz. each)
Lemon-Mustard Sauce (recipe follows)
Roasted Tomato- and-Red Pepper Sauce (recipe follows)

Combine wine, water, lemon juice, salt, parsley, bay leaf and scallion in a skillet large enough to hold the salmon in one layer.

Bring to a boil over high heat and gently place the salmon in the liquid. Reduce heat so that the liquid is at a bare simmer. Cover and cook for 3 minutes.

Remove from heat and uncover. Let salmon cool in poaching liquid.

Serve at room temperature, or refrigerate this dish for up to one day and bring to room temperature before serving.

Pass along both sauces with the salmon.

LEMON-MUSTARD SAUCE

1/2 cup mayonnaise
1/2 cup yogurt or sour cream
1 Tbsp. grated lemon zest
2 Tbsp. fresh lemon juice
2 tsp. Dijon mustard
2 Tbsp. chopped fresh dill
salt and pepper
Whisk together all ingredients until well-blended.

Taste for salt and pepper. May be made one day ahead and refrigerated.

Bring to room temperature before serving.

ROASTED TOMATO-AND-RED PEPPER SAUCE

4 large tomatoes, roasted, peeled and seeded
1 large red bell pepper, roasted, peeled and seeded
1 clove garlic
1/2 sweet onion, peeled and cut into small pieces
1/2 tsp. crushed red pepper
2 Tbsp. fresh lemon juice
1 tsp. sugar
3 Tbsp. olive oil
salt and pepper
1/4 cup chopped cilantro

Place all ingredients except cilantro in a blender or food processor; blend until smooth.

Taste for salt and pepper. Stir in cilantro. May be made one day ahead and refrigerated.

Bring to room temperature before serving.

Serves 8
Source: Jewish Holiday Feasts by Louise Fiszer and Jeannette Ferrary