Provencal Salmon

Yield: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Inactive Prep Time: 8 hours
Ease of preparation: easy

Sauce Pistou

1 cup olive oil
2 tablespoons sherry wine vinegar
1 bunch basil leaves, chopped
3 shallots, minced
4 ripe tomatoes, peeled, seeded, and chopped fine
1/2 lemon, zest grated
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon leaves
Salt, freshly ground black pepper and cayenne pepper
2 carrots, peeled
1 leek, white part only
2 stalks celery, with strings removed
2 quarts Court Bouillon, recipe follows
2 pounds chinook or king salmon fillets

Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon zest, chives, and tarragon. Season with salt, pepper and cayenne, to taste. Let marinate overnight, refrigerated.

Cut carrots, leek and celery into julienne. Cook them in 1 cup strained Court Bouillon until tender but still crisp. Drain and reserve.

Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink.

To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.

Court Bouillon

2 medium carrots
2 stalks celery
1 leek
1 sprig fresh thyme or a pinch dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 quarts water
2 cups dry white wine

Slice carrots, celery and leek into 1/4-inch pieces. Place in the bottom of a saucepan.

Add the remaining ingredients and bring to a boil. Boil for 20 minutes.

Yield: about 2 quarts