When preparing the court bouillon, cut the vegetables uniformly. After straining, reserve about 8 oz. (225 g) of the vegetables from the court bouillon.
2
Preheat an oven to 350°F (177°C).
3
Grease a suitably sized pan with butter.
4
Place the salmon fillets in the pan and add enough court bouillon to cover the fish.
5
Place the pan on a burner and bring to a simmer.
6
**Place the pan in the oven and poach salmon for 10 minutes or until it reaches an internal temperature of 145°F (63°C).
7
Remove the fish from the pan, cover and keep warm.
8
Place 1 qt. (960 mL) of the liquid left over from poaching the fish in a saucepot.
9
Add the reserved vegetables and bring to a simmer.
10
Whisk in the remaining butter and add the chopped parsley.
11
Place the salmon in a soup plate and ladle some of the poaching liquid and vegetables over them. Serve.
Nutrition Information
Calories
351
Fat (g)
19
Protein (g)
39
Carbohydrate (g)
2
Cholesterol (mg)
105
Sodium (mg)
336
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
The term “à la nage” means swimming and is appropriate because the salmon is served in a pool of its poaching liquid.