Poached Salmon With Dill Sauce

Poaching salmon infuses tongue tingling flavor into fish. A rosy piece of salmon with a dollop of cool dill sauce is the perfect dinner for those extra steamy summer nights.

My favorite ways to eat salmon are: Nigiri sushi, poached, and smoked.  Problem is, I’ve always been intimidated by the idea of poaching my food. Poached eggs, poached pears, poached fish – that’s way above my skill level (and so fancy!) So, instead I went on my merry way baking (and usually overcooking) my salmon week in and week out.

Well readers, when I found out that you can poach salmon in wine, which would allow me to have a glass while I cooked – let’s just say my inhibitions went out the window. Turns out, poaching fish is super easy. It’s essentially just giving the salmon a bath for 5 minutes.

This is a great way to make fish in the broiling heat of summer when the last thing you want to do is turn on your broiler. We are in the middle of a freak June heat wave here in Seattle,  and I wanted to make dinner with the least amount of oven time as possible. Poaching on the burner didn’t overheat the kitchen and the whole thing was done in about 15 minutes.

Rosie and I made this meal after a day at the pool. Ok, it was a doggie pool… in my backyard. But a pool nonetheless. Have a great summer!  

 INGREDIENTS
For Fish
1 pound of salmon
1/2 sweet onion, sliced round
1 lemon
2 cups fish stock (or chicken)
1 cup dry wine (I used chardonnay)
2 sprigs of fresh dill
salt/pepper

For Dill Sauce
1/2 cup of plain greek yogurt
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1 tablespoon chopped fresh dill
1 teaspoon dijon mustard
pinch of salt/pepper

PREP
For Dill Sauce
1. Combine all ingredients and mix well. Refrigerate for at least an hour.

For Fish
1. Salt and pepper your fish. In a deep pan, bring stock and wine to a slow boil.
2. Add onion, lemon and dill sprigs to the pan and reduce heat. Let simmer for 5-10 minutes to combine flavors.
3. Add salmon to the pan and cover. Allow fish to cook for 5 minutes until it’s just pink evenly across the top. (Do not overcook)
4. Remove fish from pan and plate. Add dill sauce to fish.

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2 thoughts on “Poached Salmon With Dill Sauce

  1. I am with you in the scared to poach club.. but you make it look so easy here! I love salmon.. I am going to have to try this one!

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