Poached salmon with a creamy dill sauce
- 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
This recipe courtesy of Scott Cooks Salmon
For the Salmon
Slice the onion, bell pepper and lemon a bit less than 6 mm 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 62°C.
For the Sauce
Reduce the remaining liquid to 120 ml.
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.