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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
Grated rind of half a lemon
Salt, freshly ground pepper, and cayenne pepper to taste
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
Salmon:
2 carrots, peeled
1 leek, white part only
2 stalks celery, with strings removed
2 quarts court bouillon
2 pound Chinook or King salmon fillets
Directions
1. Combine all ingredients for the sauce pistou and let marinate overnight, unrefrigerated.
2. Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
3. Wrap each salmon fillet in aluminum foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove one package from the liquid and unwrap. The center should still be slightly pink.
Presentation
Divide julienne of vegetables among serving plate. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
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