Poached Salmon Trout with Poppy Seed Vinaigrette

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Salmon trout, named for its pretty pink hue, looks similar to coho salmon, but it is not salmon at all; it is a brown trout that swims from lakes and streams to the sea, and is sometimes referred to as steelhead. Brook trout and rainbow trout are also good poached, a technique that is restrained enough to preserve the delicate flavor of any of these fish.

Whole Living

Yield Serves 4

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Ingredients

2 cups white wine
1 teaspoon whole black peppercorns
1 bay leaf
4 medium leeks, white part only, halved lengthwise, or 4 whole baby leeks
One 16-ounce salmon trout or coho salmon, gutted, head and tail removed
2 tablespoons Poppy Seed Vinaigrette
Lemon wedges, for garnish

Directions

In a poacher or large roasting pan, combine the wine, peppercorns, and bay leaf with 1 cup of water. Bring to a boil, then reduce to a simmer. There should be about 1 to 1 1/2 inches of liquid in the pan.
Add the leeks and arrange the fish on top. Cover and simmer until the leeks are tender and the fish is opaque, 12 to 18 minutes.
Arrange the fish and leeks on a platter. Add salt and pepper and drizzle the vinaigrette on top. Garnish with lemon wedges and serve.