- 6 (6ounce) skinless salmon fillets
- Salt and white pepper
- 3 cups fish stock or clam juice
- 1 bunch oregano
- 1 bunch basil
- 1 bunch parsley
- 1 bunch thyme
- 6 tomatoes, peeled, seeded, and diced
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 head Boston lettuce, leaves separated and washed
To poach salmon, preheat oven to 350 degrees F. Season salmon all over with salt and pepper. Bring stock or juice to a boil in a large ovenproof skillet. Add fish, so they are barely touching, and bring liquid back to a boil. Turn fish over, then cover with a piece of parchment paper coated with olive oil. Transfer to oven and bake 5 minutes. Turn fish over, cover again, and bake an additional 2 minutes. (Drain and reserve the liquid in the pan for use as stock.) Transfer fish to a platter, cover with plastic wrap, and chill until serving time.
To make dressing, remove stems and finely chop all herbs. If these fresh herbs are not available, substitute chives, mint, marjoram, or chervil. Watercress or the bright yellow leaves inside celery stalks are also preferable to dried herbs. Mix all ingredients in a small bowl, and reserve in refrigerator.
To serve, arrange each fillet on a lettuce lined serving plate. Spoon on tomato and herb mixture. We like to serve with various garnishes such as radishes, sliced avocado, pickles or olives around the salmon.