Ingredients
Serves 2.
4 large salmon steaks
2 tbsp olive oil
2 lemons
2 large onions
8 parsley sprigs
10 peppercorns
1 cup chives
1/2 cup parsley
1 cup tender spinach leaves
½ green pepper
4 tbsp lemon juice
2 cups mayonnaise
salt
Instructions
- Juice and peel the lemon. Reserve the peels.
Grind the peppercorns.
- In a large frypan, heat the olive oil. Place the salmon
steaks on the frying pan two at a time, being careful that their sides do not
touch.
- Cover the salmon steaks with lemon juice and enough water that the steaks
are covered. Sprinkle in the lemon peel, the peppercorns, the salt, and the onion.
- Cover the pan and poach the salmon steaks on top of the stove over low heat
10-15 minutes or until the steaks begin to flake at the edges. Remove from the
heat and allow the steaks to cool.
- While the steak cools, dice the green pepper
and mix it with the lemon juice, the spinach leaves, the chives, and the parsley
in a blender for 2 min on medium speed. Stir in the mayonnaise until a slightly
chunky sauce is obtained.
- Drain the salmon steaks and peel off the skin. Arrange
them on a serving dish and cover with the sauce. Serve immediately.
