Poached Salmon and Creamy Dill Sauce
Fish is one of my favorite dishes, because I eat it often, I'm always on the look-out for new recipes. One Thanksgiving season we were invited out to dinner at a special function. You know the kind where they offer you a choice of chicken, salmon or turkey. In these instances one is never certain what they will end up eating, so, I chose the salmon — not my normal choice when dining out.
I was so pleased with the dish, which they had served with Butternut Squash that was very yummy. (I don't even care for squash.) I not only ate mine, but my husbands as well.
This is a delicious dish to attempt, it's not difficult to make but be prepared to really smell up the kitchen. I was ready to throw out the whole mess and start over on my first attempt. The dish smelled so bad that I was certain I had done something wrong. I am very glad I didn't toss it out. It was terrific and everybody just loved it!
Shallots differ from onions in that they have finer layers and less water. Because of the low water content, their flavor is more concentrated than that of onions, but they can also burn and toughen easily, so use caution when sautéing.
Ingredient List:
- 1 small onion, quartered
- 1-3/4 cup white wine
- 1 tablespoon sea salt
- ¼ teaspoon crushed peppercorns
- 4 fresh dill sprigs
- 1 celery stalk
- 2 cups water
- 2 tablespoons butter
- 6 shallots, chopped
- 1-½ cups heavy whipping cream
- Salt and pepper
- 6-6 oz. salmon fillets
Garnish
- Fresh dill sprigs [garnish]
- Lemon wedges, [garnish]
Preparation Instructions:
Mix together in medium frying pan: quartered onion, 3/4 cup of the white wine, salt, crushed peppercorns, 3 sprigs of fresh dill, celery stalk and water. Bring mixture to a boil; simmer for 10 minutes. Strain, reserving liquid. Set aside.
In the same pan, add butter. While butter is melting, mince shallots. Simmer shallots in melted butter, until translucent. Pour in remaining 1 cup of wine; boil until reduced by half. Pour in cream; simmer until slightly reduced.
Add salt, pepper and remaining dill sprig, (2-tablespoons, finely minced). Keep warm.
Poach salmon fillets in reserved strained white wine mixture. Cover; simmer over low heat.
For a perfectly done salmon, poach salmon until its center temperature registers 140°F on a meat thermometer. Pour sauce over salmon and serve, garnished with a few fresh dill sprigs and lemon wedges.
Serve this poached salmon dish with white rice, and your choice of vegetable.
Servings: 6
