Poached Salmon with Dill Recipe
Poached Salmon with Dill is a simple, elegant dish that’s both light and flavorful. The technique of poaching allows the salmon to cook gently in liquid, preserving its delicate texture. Fresh dill adds a burst of herbal freshness, and lemon enhances the overall taste.
Ingredients:
- 4 salmon fillets (about 6 oz each)
- 4 cups water or fish stock
- 1 cup dry white wine (optional)
- 1 lemon, thinly sliced
- 1 small onion, sliced
- 1 bay leaf
- 1 teaspoon peppercorns
- Fresh dill sprigs (for garnish)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh chopped dill
For the Dill Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chopped dill
- Salt and pepper, to taste
Instructions:
Prepare the Poaching Liquid:
- In a large, shallow pan, combine the water (or fish stock), white wine, lemon slices, onion slices, bay leaf, and peppercorns. Bring the mixture to a gentle simmer over medium heat.
Season the Salmon:
- Season the salmon fillets with salt and freshly ground black pepper.
Poach the Salmon:
- Gently lower the seasoned salmon fillets into the simmering poaching liquid. Ensure that the liquid covers the fish.
- Poach the salmon for about 8-10 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and flakes easily with a fork.
Make the Dill Sauce:
- While the salmon is poaching, prepare the sauce by combining sour cream (or Greek yogurt), lemon juice, Dijon mustard, fresh chopped dill, and a pinch of salt and pepper in a small bowl. Stir until well-mixed.
Remove and Serve:
- Carefully remove the poached salmon from the pan with a slotted spatula and place it on a serving plate.
- Garnish each fillet with fresh dill sprigs and serve with the prepared dill sauce on the side.
Prepare the Poaching Liquid:
- In a large, shallow pan, combine the water (or fish stock), white wine, lemon slices, onion slices, bay leaf, and peppercorns. Bring the mixture to a gentle simmer over medium heat.
Season the Salmon:
- Season the salmon fillets with salt and freshly ground black pepper.
Poach the Salmon:
- Gently lower the seasoned salmon fillets into the simmering poaching liquid. Ensure that the liquid covers the fish.
- Poach the salmon for about 8-10 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and flakes easily with a fork.
Make the Dill Sauce:
- While the salmon is poaching, prepare the sauce by combining sour cream (or Greek yogurt), lemon juice, Dijon mustard, fresh chopped dill, and a pinch of salt and pepper in a small bowl. Stir until well-mixed.
Remove and Serve:
- Carefully remove the poached salmon from the pan with a slotted spatula and place it on a serving plate.
- Garnish each fillet with fresh dill sprigs and serve with the prepared dill sauce on the side.
Serving Suggestions:
- Serve the poached salmon with steamed vegetables, baby potatoes, or a light salad. The delicate flavor of the poached salmon pairs perfectly with roasted asparagus or a cucumber-dill salad.
Tips:
- Don’t let the poaching liquid boil; it should only simmer gently to ensure the salmon remains tender.
- For added flavor, you can add more herbs, like thyme or parsley, to the poaching liquid.
This Poached Salmon with Dill is a perfect light, healthy meal that can be prepared quickly and is ideal for both weeknight dinners or a more refined dinner party. The fresh dill and creamy sauce balance the rich, flaky salmon beautifully!
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