Poached Salmon With Dill Horseradish Sauce

[Photograph: Sydney Oland]

Sometimes a simple piece of poached fish and a light salad can make the perfect quick dinner. Salmon is a great fish to poach, it's flavorful and fatty and holds up well in an easy simmer with some aromatics and white wine.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Poached Salmon With Dill Horseradish Sauce

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About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:35 minutes
Special equipment:large skillet
This recipe appears in: Poached Salmon With Dill Horseradish Sauce

Ingredients

  • For the Poached Salmon:
  • 2 cups white wine
  • 2 cups vegetable stock (or water)
  • 2 onions, coarsely chopped
  • 1 small bunch dill
  • 5 sage leaves
  • 3 bay leaves
  • 2 lemons, quartered
  • Kosher salt and cracked black pepper
  • 2 pounds salmon filet
  • For the Dill Horseradish Sauce:
  • 2 tablespoons finely chopped dill
  • 2 tablespoons prepared horseradish
  • 2 tablespoons lemon juice
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • Kosher salt and cracked black pepper
  • Sliced chives, to garnish

Procedures

  1. 1

    For the Poached Salmon: Bring a kettle of water to a boil then remove from heat. Heat white wine, vegetable stock (or water) onion, dill, sage leaves, bay leaves to a large skillet and bring to a simmer. Add lemon quarters to liquid squeezing each one into the skillet before adding it, then simmer for an additional 15 minutes. Season to taste with salt and pepper.

  2. 2

    Add salmon, skin side down to the simmering liquid. Using the hot water from the kettle add additional water if necessary to cover the salmon. Cook until salmon is just cooked though, about 8 minutes. Remove from liquid and let sit for 15 minutes.

  3. 3

    For the Dill Horseradish Sauce: In a small bowl mix together dill, horseradish, lemon juice, sour cream, mayonnaise and season to taste with salt and pepper.

  4. 4

    Divide the salmon between 4 plates, then top with dill horseradish sauce and sprinkle with chives. Serve with a light green salad and a light white wine.

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