Poached Salmon with Tomato Basil Vinaigrette -

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Poached Salmon with Tomato Basil Vinaigrette

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By Jeremy Jackson

Posted July 23rd, 2007

This article is reprinted with permission from Good Day for a Picnic: Simple Food That Travels Well, by Jeremy Jackson, (2005, William Morrow Cookbooks)

Good Day for a Picnic: Simple Food That Travels Well

Servings:	6
Author Notes:	This book focuses completely on true picnic fare - dishes that are easy to pack and transport in a cooler or picnic basket. The recipes are creative, delicious, and simple to prepare from easy to find ingredients. In A Good Day for a Picnic, Jeremy Jackson proves that picnics need not be complicated or time consuming. In fact, totally impromptu picnics are a possible (and probable) accomplishment when you use this book as your guide.
Ingredients:	1 1/2 pounds salmon filets, bones removed 1 bay leaf 1 slice of lemon 2/3 cup olive oil several handfuls of fresh basil leaves, chopped 2 cups seeded, diced tomatoes or quartered cherry tomatoes salt and freshly ground black pepper
Instructions:	Put the filets in a pan large enough to hold them in a single layer - like a roasting pan or large lidded skillet. Add enough cold water to cover the fish completely. Add the bay leaf and slice of lemon. Bring the water slowly to a boil, cover the pan with a lid, turn off the heat, and let sit until it is cool enough to touch. Remove the fish, peel off the skin - if there is any - and arrange the filets on a platter. For the sauce, stir together the olive oil, basil, and tomatoes. Season with salt and pepper and spoon the sauce over the fish.