Salmon Verte

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cup dry white wine
  • 1 tablespoon lemon juice
  • ¼ cup water
  • ¼ teaspoon peppercorns
  • ½ bay leaf
  • 1 teaspoon salt
  • 3 salmon steaks (8 ounces each), fresh or frozen, about 1 inch thick
  • 1 cup mayonnaise
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped cooked spinach
  • Cucumber and tomato slices (optional)


    1. In a large skillet bring to a boil the wine, lemon juice, water, peppercorns, bay leaf and salt. Add the salmon steaks, cover, and poach for fifteen minutes, or until the salmon flakes easily when tested with a fork. Cool. Drain the salmon and arrange it on a serving dish.

    2. Combine the mayonnaise, chives, parsley and spinach and mask the salmon with this mixture. Chill. Garnish with cucumber and tomato slices if desired.