Best 2 Poached Salmon And Dill Sauce Recipes

Dive into a culinary journey with our poached salmon and dill sauce recipe, a symphony of flavors that will tantalize your taste buds. This dish presents a perfectly cooked salmon fillet, poached gently in a flavorful court-bouillon, ensuring a moist and tender texture. The accompanying dill sauce adds a vibrant freshness, complementing the delicate taste of the salmon. This recipe also includes a delightful variation using lemon and white wine, creating a zesty and aromatic dish. For a touch of elegance, explore our recipe for Gravlax, a Nordic delicacy that cures salmon in a mixture of salt, sugar, and herbs. Lastly, satisfy your cravings for smoked salmon with our foolproof recipe, guiding you through the steps of smoking salmon at home, resulting in a smoky and delectable treat.

Here are our top 2 tried and tested recipes!

MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT

My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings plus 3 reserved for

Number Of Ingredients 16

Ingredients

2 pounds red skinned small new potatoes
Coarse salt
1 tablespoon butter
3 tablespoons chopped fresh mint, a handful of leaves, finely chopped
1 teaspoon sugar
7 (6-ounce) portions fresh Norwegian salmon fillets, individually packaged in fish department or market
2 cups dry white wine
2 to 3 cups water
1 bay leaf, fresh or dried
Bouquet of fresh tarragon, dill and parsley sprigs, tied with kitchen string
1 bundle fresh watercress, washed and trimmed
1/2 English or seedless cucumber, thinly sliced
4 slices pumpernickel bread, quartered
2 cups sour cream
2 tablespoons prepared Dijon mustard
1/4 cup chopped herbs, a few sprigs each tarragon, dill and parsley

Steps:

Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.

POACHED SALMON AND DILL SAUCE

Poached Salmon and Dill Sauce image

"This salmon recipe is so easy, and people often tell me it's the best-tasting salmon they've ever had," says field editor Kathleen Jones of Newberg, Oregon. "The fish is moist and tender, and the dill sauce is a delightful complement."

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup fat-free mayonnaise
1/4 cup reduced-fat plain yogurt
2 to 3 tablespoons minced fresh dill
1 green onion, chopped
1-1/2 teaspoons minced fresh basil
4 whole peppercorns
1 bay leaf
1 salmon fillet (1 pound), cut into 4 pieces

Steps:

For dill sauce, combine the mayonnaise, yogurt, dill, onion, and basil in a blender; cover and process until smooth. Cover and refrigerate until serving., Place 2 in. of water, peppercorns and bay leaf in a large skillet. Bring to a boil. Reduce heat; add salmon. Cook, uncovered, for 4-8 minutes or until fish flakes easily with a fork. Remove with a slotted spoon. Discard bay leaf. Serve fish with dill sauce.

Nutrition Facts : Calories 230 calories, Fat 13g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 198mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

Tips:

Ensure the salmon is fresh: Use the freshest salmon you can find for the best flavor and texture.
Properly season the salmon: Don't be afraid to season the salmon generously with salt and pepper. This will help enhance its natural flavor.
Use a large enough pan: Make sure you use a pan that is large enough to accommodate the salmon without overcrowding it.
Maintain a gentle simmer: Keep the poaching liquid at a gentle simmer throughout the cooking process. This will help prevent the salmon from overcooking.
Do not overcrowd the pan: If you are cooking multiple pieces of salmon, make sure to do so in batches to avoid overcrowding the pan.
Check for doneness: Use a fork to gently flake the salmon. If it flakes easily, it is done. If not, continue to cook for a few more minutes.
Let the salmon rest before serving: Allow the salmon to rest for a few minutes before serving. This will help the juices redistribute throughout the fish.

Conclusion:

Poached salmon is a simple yet elegant dish that can be enjoyed for lunch or dinner. With its delicate flavor and flaky texture, it is sure to please everyone at the table. The dill sauce adds a refreshing and flavorful touch that complements the salmon perfectly. So next time you are looking for a healthy and delicious meal, give poached salmon a try.