Title: Poached Salmon with Zucchini Two Sauces
Categories: Entree Shellfish Salmon
Yield: 4 Servings

1 1/2	lb	Medium-sized zucchini
4		Salmon fillets, 6 oz. each
2	tb	Unsalted butter; cold, cut into a few pieces

Three simple ingredients can make two dramatically different styles of fish: poached and pan-seared, plus two "gourmet" sauces: a dark zucchini coulis and a creamy zucchini butter sauce. This is the magic of Recipes 1-2-3.

Cut one-sixth of the zucchini into paper-thin rounds. Place in an overlapping pattern on top of the fish. Sprinkle with salt and freshly ground white pepper and wrap each piece tightly in plastic wrap. Refrigerate 30 minutes.

Cut the remaining zucchini in half lengthwise and then across into 1/2 inch pieces. Put in a medium-size pot with 1/2 cup water and 1/2 teaspoon salt. Bring to a boil, lower the heat, cover, and cook 15 minutes, or until the zucchini is very soft.

Meanwhile, unwrap the salmon and poach in a shallow pan in 1 inch of water until cooked through. (You can also steam the fish in the plastic wrap in a steamer.)

Transfer one-half of the cooked zucchini and one-half of the cooking liquid to a blender and puree until smooth. Reserve. Transfer remaining zucchini and liquid to the blender and puree until smooth. Add the butter and puree until thick and creamy.

You will now have two sauces: a dark-green coulis (with no butter) and a light, creamy sauce with butter.

To serve, place 1/4 cup of the dark sauce on the bottom of each of 4 plates. Top each with a warm poached salmon fillet and put 2 tablespoons of the buttery sauce over the top of each.

GRAPE NOTES: Serve with a full-bodied California chardonnay or French white Burgundy. From California, try Chateau Woltner, from France, a Montagny.

Serves 4

Source: Rozanne Gold, "Recipes 1-2-3" at starchefs.com "http://starchefs.com/RGold.html"

From: Iris Grayson Date: 02 Feb 97 National Cooking Echo Ä

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