• Easy

Serves 2

Ingredients

Salmon

  • 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

Sauce

  • 1 cup yogurt or sour cream
  • 1 tbsp fresh dill
  • 1 tbsp lemon juice
  • Salt to taste

Instructions / directions

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.

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This recipe is brought to you by Scott Nichols

Scott Nichols started cooking fish at his father’s side when he was 5 years old. He finds fish fantastic on two fronts. They’re easy to cook and the best tasting thing you can put on your plate. Now and again, we’ll post some of Scott’s recipes. When not cooking, Scott works to advance responsible fish farming as Chair of the Board for ASC and in his own company – Food’s Future.

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