Adapted from Journal-Constitution Newspaper article, recipe by noted cookbook author, Faye Levy.
When we saw this recipe for Salmon Steaks with Herb Sauce we knew we had to try it. The half portion size is perfect for a first course (appetizer) dish. Or, serve a whole portion as an entrée.
2 shallots, chopped
1 1/2 to 2 pounds salmon steaks, about 1 inch thick
Salt and pepper
3/4 cup dry white wine
10 or 15 spinach leaves without stems, rinsed thoroughly
1/4 cup watercress leaves (optional)
1/4 cup parsley sprigs
2 tablespoons fresh tarragon leaves or 2 teaspoons dried (optional)
1 cup mayonnaise
2 to 3 tablespoons warm water (optional)
Parsley sprigs (for garnish)
Lemon wedges (for garnish)
Preheat oven to 425 degrees. Oil a shallow baking dish large enough to contain salmon steaks in one layer. Sprinkle shallots in dish. Set salmon steaks on top and season with salt and pepper. Pour wine over them. Cover with oiled parchment paper or foil. Bake about 15 minutes or until just tender and flesh near bone has turned light pink. Carefully transfer steaks to a plate and let cool.
Herb Sauce: Plunge spinach, watercress, parsley and fresh (not dried) tarragon into a saucepan of boiling water. Return to a boil. Drain, rinse with cold water and drain well. Squeeze to remove excess liquid. Puree greens and herbs (including dried tarragon) in a food processor until smooth. If necessary, add 3 tablespoons mayonnaise to make a smoother mixture. Add remaining mayonnaise and blend until smooth. Transfer to a bowl. Taste for seasoning. If sauce is very thick, whisk in warm water 1 tablespoon at a time, until sauce is just thin enough to be poured.
Cut each salmon steak in two. Serve garnished with parsley sprigs and lemon wedges. Serve sauce separately.
Yield; Makes 8 first-course servings
Recipes: Fish, Appetizer, Parve, Kosher