Poached Salmon

Poached Salmon

Coming home from vacation was bittersweet. I was happy to get back to the studio, see my friends, and do something productive, but was very sad to leave my family. Both sisters are on the East Coast, and the 3 hour time difference from CA to VA makes regular communication a bit difficult.

I jumped right back into things out here. My schedule has been crazy! I needed something relatively quick to make for dinner tonight (as usual), and wanted to try something I hadn’t made before. Searching for inspiration, I picked up The Dancing Gourmet by Linda Hymes. I decided on Poached Salmon with Cucumber Dill Sauce.

Poached Salmon

Serves 2-3

  • 1 large salmon fillet (about 1 lb)
  • 1 cup white wine
  • 1 cup water
  • 3 scallions, sliced
  • 1 lemon slice
  • 1 bay leaf
  • 1 sprig fresh dill
  • 1 teaspoon dried dill weed
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon white peppercorns

In a large saucepan, combine all ingredients except the salmon. Bring to a boil over high heat. Reduce heat to medium-low, then cover and simmer for 15 minutes.

Poaching liquid

Lower the salmon into the pan, covering with poaching liquid. Turn heat to low and cook 5-10 minutes. Check if done by slitting the center with a knife. If the salmon is opaque and flakes easily, remover from liquid with a slotted spatula. Carefully remove skin with a knife. Transfer salmon to a plate and cover with plastic wrap. Allow to cool to room temperature and serve with cucumber dill sauce.

Salmon cooling to room temperature

Cucumber Dill Sauce

  • 1/2 large cucumber
  • 1/8 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/8 teaspoon white wine vinegar
  • 1/2 cup fat free sour cream
  • 2-3 tablespoons minced fresh dill
  • salt and white pepper, to taste

Peel cucumber, and chop finely, discarding seeds. Toss cucumber, salt, sugar, and vinegar in a bowl. Allow to stand for 5 minutes. Mix in the sour cream and fresh dill. Season to taste with salt and freshly ground white pepper. Refrigerate until ready to serve.

Cucumber Dill Sauce

I enjoyed a basic salad and opened a bottle of Chardonnay while my salmon was cooling.

Salad with Red Bell Pepper and Balsamic Vinaigrette

I completed the meal with a side of brown rice. It was great! The salmon was easy to make, and had great flavor. The dill, lemon, and pepper all came through nicely. I added a bit of extra white pepper to the sauce, and loved the result.

Poached Salmon and Brown Rice

Happy eating!

-C

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