Poached Salmon with Dill Sauce
This recipe makes for a delicate and flavorful fish, which pairs nicely with green beans or brown rice.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 1 Tbsp. chopped fresh dill
- 1 Tbsp. lemon juice
- 1⁄2 tsp. sea salt, divided
- 1 tsp. freshly ground black pepper, divided
- 2 cups water
- 1 3⁄4 cups dry white wine
- 2 lb. salmon fillet with skin
- 4 cups baby greens
- In a food processor combine mayonnaise, sour cream, dill, lemon juice, 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper; purée until smooth. (Make 1 day ahead if desired; chill and cover.) If making sauce ahead of time, allow sauce to come to room temperature before serving.
- In a deep 12-inch skillet bring water and wine to a simmer, covered.
- Cut salmon into 4 pieces and season with 1⁄4 teaspoon salt and 1⁄2 teaspoon pepper. Submerge salmon skin-side down in pot. Make sure there is enough water to cover salmon. Simmer about 8 minutes or until just cooked through. Do not overcook fish.
- Using a slotted spatula to drain any excess water, transfer salmon to a platter or dish to cool. Once salmon is cool, remove skin. Let salmon cool to room temperature before serving. Place each fillet on a bed of 1 cup baby greens, then spoon dill sauce over salmon.