Salmon steaks are called for here, though you can use any poached or grilled fish. The sauce is also good on grains, or cooked vegetables, like beets.
2 c packed coarsely chopped fresh spinach
2 T red wine vinegar
1 hard-boiled egg
2 t vegetable oil
1/4 t salt
1/4 t pepper
3 T water
1. Combine all of the sauce ingredients in a blender or food processor and puree. You’ll have to scrape down the sides of the machine. Refrigerate until ready to use.
2 c water
1 c fish stock or bottled clam juice or 1 more c water
5 sprigs parsley
2 ribs celery, chopped
1 bay leaf
1 t salt
4 salmon steaks (about 1-3/4 lbs total)
2. Combine all of the poaching liquid ingredients in a large skillet. Heat to boiling. Reduce heat, cover and simmer 5 minutes. Add the salmon, plus additional water to cover, if necessary. Bring to a near boil, reduce heat to a simmer and cook, uncovered, until the fish is opaque in the center and tender, about 10 minutes.
3. Remove the fish with a slotted spoon and put on a rack over a plate to drain. Remove skin, if desired, cover and refrigerate for about 4 hours. Serve each steak chilled with about 1/4 cup of the sauce. Or, serve the salmon hot, with the sauce.