Poaching: Verb. to cook in boiling water. (for example hard boiled eggs are really poached eggs.
for Poaching
1 Lemon, thinly sliced
5 whole black peppercorns
Coarse salt and pepper
4 skinless salmon fillets
1. poach salmon in a large straight-sided skillet, combine 6 cups of water with lemon slices, pepper-corns, 1 1/2 tsp. salt. bring to a simmer over med0high then reduce heat to a low simmer. add salmon (water should just cover). cover skillet (big skillets don't usually have something to cover them... so use a cookie sheet if you have nothing else!) and cook until opaque throughout (if you are like me you don't know what 'opaque' looks like so cook it until it is 'flaky') 5-8 min.
For Serving
1 tsp. grated lemon zest plus 2 Tbs. lemon juice (lemon zest is just shavings of the outside of the lemon)
1/4 cup extra- virgin olive oil (EVOO)
2 tsp. grainy mustard (mine wasn't that grainy it was just brown mustard but you can use the really grainy stuff with like mustard seed in it)
1 bunch watercress, trimmed (and by trimmed they mean pull the chucks with the leaves off)
2 large peaches thinly sliced (... slicing peaches getting around that seed is a bitch. only one side is ever going to look pretty. embrace it and move on)
1 cup fresh basil leaves (I didn't use that much just a hand full really and it was great.)
1. whisk together lemon zest and juice, oil, and mustard season with salt and pepper. Serve this on the watercress, basil and peach salad as well as the fish.
This was my favorite so far. the dressing is everything. and it turned out so well. I really like watercress. However I warn you it doesn't keep long (hence why this meal was moved up from its original planed day.)
Actually a warning in general a lot of these recipes have time sensitive items I have found. like peaches, and mango and things that don't keep for forever. so I suggest making anything with fruit or things that wont keep well or for long first.
Everyday is an Adventure!
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