Poached Salmon with Cucumber and Dill Sauce
Description
A creamy and crispy dish, so fresh and tasty.
Ingredients
At a glance
Difficulty
Easy
Course
Main Courses
Serves
4
- 4 skinless salmon fillets, each about 125g
- 100ml dry white wine
- 100ml chicken or fish stock
- 2 spring onions
- 8 black peppercorns
- 2/3 cup sour cream
- 1/2 Lebanese cucumber
- 1 1/2 tbsp fresh dill
- 1tbsp lemon juice
- Salt and pepper (preferably freshly ground black pepper)
To serve
- Mixed salad leaves
- Wedges of lemon
- Sprigs of fresh dill
Methods/steps
Slice spring onions. Dice cucumber.
Pour 1.5 cups of water into a large frying pan and add the wine, stock, spring onions and peppercorns.
Put the salmon fillets in the pan in a single layer. Bring to the boil, then immediately reduce the heat.
Cover and simmer gently for 5-6 minutes until the fish flakes when tested with a fork.
Meanwhile, stir together the sour cream, cucumber, dill and lemon juice in a bowl.
Season to taste with salt and pepper.
Arrange the salad leaves on four serving plates. Carefully lay the salmon fillets on top, using a slotted spoon.
Drizzle a little of the sauce over the top and serve with lemon wedges and some sprigs of dill for garnish.
Pour 1.5 cups of water into a large frying pan and add the wine, stock, spring onions and peppercorns.
Put the salmon fillets in the pan in a single layer. Bring to the boil, then immediately reduce the heat.
Cover and simmer gently for 5-6 minutes until the fish flakes when tested with a fork.
Meanwhile, stir together the sour cream, cucumber, dill and lemon juice in a bowl.
Season to taste with salt and pepper.
Arrange the salad leaves on four serving plates. Carefully lay the salmon fillets on top, using a slotted spoon.
Drizzle a little of the sauce over the top and serve with lemon wedges and some sprigs of dill for garnish.
Reviews
Additional Tips
'I made it last night along with the baked potato with smoked salmon recipe from this web site. It was absolutely scrumptious.' (Glesgalass)
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