Name: Salmon Verte
Yield: 6 servings
Cuisine: United States
Ingredients: 1 teaspoon salt; ½ bay leaf; 1 cup mayonnaise; 3 salmon steaks (8 ounces each), fresh or frozen, about 1 inch thick; 2 tablespoons finely chopped parsley; ¼ cup water; 2 tablespoons finely chopped chives; 2 tablespoons finely chopped cooked spinach; Cucumber and tomato slices (optional); 1 tablespoon lemon juice; ⅓ cup dry white wine; ¼ teaspoon peppercorns

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

⅓ cup dry white wine
1 tablespoon lemon juice
¼ cup

Method

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.
Combine the mayonnaise, chives, parsley and spinach and mask the salmon with thi

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Salmon Verte

Ingredients

Method

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