Poached salmon with a creamy dill sauce
October 22, 2021
- 2 salmon filets with skin on – the skin will add lots of flavor to the broth
- Half a red onion
- A lemon (a Meyer lemon if you can find it in your store)
- Bell pepper or jalapeño if that’s your taste
- A few celery stalks
- Dry white wine
- 15 peppercorns
- Herbs – fresh or dried. Choose a couple of your favorites
This recipe courtesy of Scott Cooks Salmon
For the Salmon
Slice the onion, bell pepper and lemon a bit less than 1/4 inch thick. Put them all in the bottom of a pan and add any herbs you like. My favorites are fresh thyme and dill.
Nestle the salmon into the pan.
Pour wine (or a wine/water mixture) up to the top of the fish and scatter peppercorns into the pan.
Bring to a simmer for about 15 minutes. The time depends on the thickness of your salmon and how done you like it. You can test doneness by using a butter knife to see if the salmon flakes.*
Remove the salmon from the liquid. Tent it if you want it warm. You can also refrigerate the fish and serve it chilled.
*Note: the USDA recommends cooking salmon to an internal temperature of 145°F.
For the Sauce
Reduce the remaining liquid to 1/2 cup.
Mix the yogurt or sour cream, dill and lemon juice and add salt to your taste. Whisk the reduced poaching liquid into the yogurt or sour cream.
Put a bit of sauce on the salmon and pass the rest for those who really like to glom it on. Serve the fish with any vegetable or simple salad you like.