simple treats of the sea made delicious
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It does not take long to poach fish and you can poach a few good-sized pieces of salmon in about fifteen minutes, which is great news if you are looking for speedy recipes for busy weeknights. The sauce is made with horseradish, crème fraiche and more and it goes perfectly with the soft, succulent fish. The dill is really spectacular with it too.

Poaching salmon means you can infuse it with flavor, depending of course what you choose to poach it in. You can poach it in white wine, broth, or simply water. Since you are going to be serving a sauce with this one, just keep it simple and poach it in water with a tiny bit of vinegar added, and some mouthwatering dill weed. You can either make the sauce as the salmon poaches or make it first and then keep it warm on a low heat while you cook the fish.

Make the sauce with fresh dill. Freeze-dried dill is your second best option but dried dill is not very good. It has such a weak flavor. You can strain the shallots out of the sauce if you want it super-smooth. Other people prefer it with a bit of texture. It is more rustic that way anyway.

Perfect Poached Salmon with a Creamy Dill Sauce
Summary: In this exquisite preparation, salmon is poached in white wine which is infused with shallot, mustard and horseradish, and made luxurious with crème fraiche. This is a bold-flavored seafood treat.
Cuisine: American
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 4 pieces salmon filet, 6 oz each
  • 1 tablespoon cider vinegar
  • 3 tablespoons chopped fresh dill weed
  • 2 finely chopped shallots
  • 2 tablespoons butter
  • 1 teaspoon mustard (any kind)
  • 1 cup crème fraiche
  • ½ tablespoon horseradish
  • ½ cup white wine
  • Salt and black pepper
  • Tarragon, for garnish (optional)
  1. Melt the butter in a small pan, then add the shallots and cook them for 5 minutes. Do not let them get brown.
  2. Pour in the wine. Turn the heat up and boil it down to ¼ cup.
  3. Turn the heat down. Stir in the crème fraiche, mustard, and horseradish. Warm the sauce through, taste it, and season with salt and pepper.
  4. Bring an inch of water to a boil in a wide skillet and add the vinegar, dill, and salmon. Turn the heat down and cook the fish for 10 minutes or until it is done.
  5. Remove the fish to a serving platter or separate plates and serve it with the warm sauce.

Photo Description:

This eye-catching poached salmon recipe is well worth making. The different between poached salmon and pan-fried, baked or grilled salmon is that poaching means cooking it in a liquid, so the salmon will be soft all over. You will not get a crust like you get with pan-frying, roasting, or grilling but you will get a similar result to cooking the fish en papillote (wrapped in foil) because it steams when you cook it that way. The dill, horseradish, mustard and other flavors are beautiful with the salmon and you can garnish it with tarragon and red bell pepper or simply serve it as it is.


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Christine Szalay-Kudra

Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.

Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.

Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.

Thanks for visiting,