Poached Salmon With Dill Sauce
Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: New England and the Northeast
Forum Discription: Where the Melting Pot began.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=932
Printed Date: 26 March 2026 at 20:34
Topic: Poached Salmon With Dill Sauce
Posted By: Hoser
Subject: Poached Salmon With Dill Sauce
Date Posted: 17 November 2010 at 03:17
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Went to Dave's Market yesterday and noticed that they had some beautiful Atlantic salmon on sale, so I picked some up. Salmon is a great healthy meal, and my preferred way to cook it indoors is to poach it in wine. It helps immensely if you have a fish poacher, but unless you make it frequently you probably don't. Living here in New England I do indeed have a poacher and use it often.  Now...the very first thing you want to do when preparing to poach salmon is get out your tape measure. That's right....tape measure. Measure the fish at it's thickest point, and then poach it ten minutes for each inch of thickness. That would be just under 4 minutes per centimeter for you folks on the metric system.  Then we get together the ingredients for the poaching liquid. I used 2 cups of white wine mixed with about one tablespoon of pickling spices , a clove of garlic, two or three lemon slices and enough water to totally cover the fish.  Now, as we bring the poaching liquid to a boil, I tossed the asparagus in extra virgin olive oil and some sea salt and pepper and tossed it in the oven at 375°. It is important to let the liquid simmer for 10 minutes or so. I also tossed on a small pan of rice pilaf.  The salmon then goes into the poacher...mine measured out to about 11 minutes poaching time. Do not bring it to a boil...the liquid should remain just UNDER the simmering point. This will help your fish retain it's nice shape and texture.  Removed the fish from the poacher after 11 minutes, and it came out perfectly....  All that was left to do was plate it up with some asparagus and pilaf...a wedge or two of lemon and my homemade dill sauce. Thanks for checking out my fish!  Dill Sauce
Serves: 8
Try this over some grilled or poached salmon , with rice pilaf and some asparagus.
Makes one cup. 1/4 cup sour cream 1/2 cup Greek yogurt 1/4 cup Dijon style mustard 1 tablespoon honey Freshly squeezed lemon juice from 1 lemon 3 tablespoons minced fresh dill 1 tablespoon capers Mix all ingredients and place in a small bowl....cover and refrigerate until needed. ------------- Go ahead...play with your food! |
Replies:
Posted By: TasunkaWitko
Date Posted: 17 November 2010 at 07:13
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dave, that poached salmon looks just about perfect, and your step-by-step makes it so easy. the dill sauce shows off the food itself while retaining its own character and the photography is outstanding.
result: another home run out of the park! congratulations! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |