Poached Salmon with Tomatoes Scallions and Capers
Poached Salmon with Tomatoes Scallions and Capers is a dish that I have regularly served as part of the Christmas Eve Buffet.
To the Tomato, Scallions and Caper Dresing, I add fresh chopped parsley, a little bit of balsamic vinegar, olive oil, salt and pepper and that is it.
Served on a large tray, the Poached Salmon topped with traditional bright red and green add both an elegant and festive look to the holiday table.
Regarding holiday celebrations at my house, generally, the only food tradition that I annually observe, is that there is always a lot of it.
I like to vary menus, including providing dishes not frequently eaten or perhaps even some dishes unfamiliar to guests. Sometimes I am surprised at how well new foods are received, such as the first time I served ceviche years back, and it was completely gone in minutes.
However, the Poached Salmon topped with the Tomatoes, Scallions, and Capers Dressing has been an ongoing holiday buffet menu item solely by popular demand.
One year since I was making a Bouillabaisse, which included salmon as one of the fishes in the soup, I decided not to make the Poached Salmon dish. One might have thought I forgot the Turkey at Thanksgiving. Not even discreetly guests outright asked where it was and wanted it back on the Buffet Table!
Besides its annual display place on the Christmas Eve Buffet Table, the original Poached Salmon Dish has now evolved further to include the Team Family Tailgate, and we grill the salmon rather than serve it poached.
All of the team and families, including Coach, love this dish too, so it is now likely an annual mainstay for a special Tailgate. I have also made this dish with grilled Wild Alaskan Sockeye Salmon and the combination was equally good.
One little holiday tip if you serve the Poached Salmon with Tomatoes, Scallions, and Capers Dressing on your Holiday Buffet Table, you may likely be encouraged to present it again and again for many holiday seasons to come.