I love poached salmon hot or cold – for breakfast, lunch or dinner. I always make more so I can indulge in this for a couple of days, and it is perfect for the lighter meals of spring and summer. This has to be the simplest, easiest preparation I know for poaching. and by adding wine and the oh-so-flavorful dill sauce this recipe yields a very tasty dish for something so simple. For dinner I like serving the poached salmon with steamed string beans and a small side of smashed fingerling potatoes with a bit of sweet butter and chopped chives on top. Serve with a glass of white wine and toast to your new (simple) summer go-to dish.
Poached Salmon with Dill Sauce
Ingredients:
- 1 lb salmon
- a pinch of sea salt
- 1/4 cup of white wine
- 1/4 cup of water
- fresh cracked pepper
Dill Sauce
Ingredients:
- 1/4 cup of mayonnaise
- 1/4 cup of dijon mustard
- 1/4 firmly packed cup of finely chopped dill
- Lemon Wedges
Directions:
- Preheat oven to 400 degrees F.
- Prepare the Dill Sauce: The dill sauce is equal parts of the first three ingredients listed: Blend together mayonnaise, mustard and dill, set aside. Note: You can add the dill sauce on top of the salmon while its poaching, or you can add just before serving.
- Poached Salmon: Place the salmon skin side down inside a small cookie tray with sides, or a small glass baking dish.
- Add wine, pouring over the salmon and add the water to the pan. If your pan is larger you can add 1/2 cup of each.
- Sprinkle a dash of salt over salmon
- If you choose to add the dill to the fish while it is poaching you can add a few spoonfuls over the top of the salmon
- Bake until the fish is opaque, about 20 minutes
- Remove salmon from the pan and place on a serving dish or individual plates.
- Add dill sauce, a dash of fresh cracked pepper, and some fresh squeezed lemon
- This dish can be serve hot or cold
