Jgemini Profile - Allrecipes.com (13486177)

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Member Since: Aug. 2009
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Recipe Reviews 1 review
Poached Salmon II
I used Holland House Vermouth for my wine. Used lots of tarragon flakes instead of parsley. I buttered the tops of the fillets, salted & peppered them & went heavy with the tarragon flakes (sooo good w/salmon). Made a sauce from the poaching liquid after removing cooked salmon. I used a butter/flour paste to thicken, more vermouth, lemon juice to taste & some milk (didn't have cream on hand). I put sauce in a warmed gravy boat and poured it over the salmon as I served it up. My husband said he had never had any salmon as good, EVER! He raved on & on. It really was marvelous, and quite easy. I served it with frozen peas cooked in milk & butter, and boiled potatoes, plus oven bread & a nice white wine. Thanks!

58 users found this review helpful
Reviewed On: Aug. 11, 2009

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