Poached Salmon with Green Sauce
Enhance the subtlety of poached salmon with a fragrant and refreshing dill sauce. This dish goes nicely with boiled new potatoes.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 5 cloves garlic, peeled
- ¼ cup walnuts
- 3 cups fresh dill, coarsely chopped
- 2 lemons, divided
- 1 tsp. salt
- ¾ cup canola oil
- 4 cups water
- ⅓ cup white wine vinegar
- 1 medium red onion, sliced thick
- ½ tsp. white peppercorns
- ½ tsp. mustard seed
- 1 tsp. dill seed
- 2 bay leaves
- 6 salmon fillets (6 oz. each)
- Lemon wedges
- For the green sauce, add garlic cloves and walnuts to the bowl of a food processor. Pulse until finely chopped. Add dill, the lemon zest of 1 lemon, and salt. Process into a thick paste. With the processor on, add the oil in a steady stream, until the mixture is thick and creamy. Refrigerate for at least 30 minutes.
- In a large skillet, combine the water, vinegar, onion, peppercorns, mustard seed, dill seed, and bay leaves. Bring to a boil, lower heat and simmer for 15 minutes. Nestle salmon into the pan and cover. Cook for 8–10 minutes, or until salmon starts to flake.
- Transfer the fillets briefly to a paper towel–lined plate and pat dry. Serve with a generous drizzle of sauce and a wedge of lemon.