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.
- 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)
- Melt the butter in a small pan, then add the shallots and cook them for 5 minutes. Do not let them get brown.
- Pour in the wine. Turn the heat up and boil it down to ¼ cup.
- Turn the heat down. Stir in the crème fraiche, mustard, and horseradish. Warm the sauce through, taste it, and season with salt and pepper.
- 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.
- Remove the fish to a serving platter or separate plates and serve it with the warm sauce.
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.
Check Out Some of Our Other Hot Content
Leave a Reply
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81337 Views)
- Authentic British Fish and Chips Recipe (33509 Views)
- Handy Guide to Grilling Lobster Tails (26706 Views)
- Chili Soy Sauce Steamed Fish (22334 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21079 Views)
- Fish and Chips (20198 Views)
- Simple Cold Crab Salad (17528 Views)
- Sensational Salmon with Cucumber Dill Sauce (17442 Views)