This Poached Salmon with Dill Sauce is a light, flavorful dish that’s perfect for any occasion. The salmon is gently poached to preserve its delicate texture and infused with subtle hints of lemon and herbs. Paired with a creamy dill sauce, this dish is both refreshing and satisfying. The tangy, herbaceous sauce complements the richness of the salmon beautifully, making it an elegant yet easy meal that’s sure to impress.
Ingredients:
- 4 salmon fillets (about 6 ounces each)
- 4 cups water
- 1 cup dry white wine
- 1 small onion, sliced
- 1 lemon, sliced
- 2 sprigs fresh dill
- 2 bay leaves
- 10 whole peppercorns
- Salt, to taste
For the Dill Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions:
- Prepare the Poaching Liquid: In a large skillet or saucepan, combine the water, white wine, onion, lemon slices, dill sprigs, bay leaves, and peppercorns. Bring the mixture to a simmer over medium heat.
- Poach the Salmon: Season the salmon fillets with a pinch of salt. Gently lower them into the simmering poaching liquid. Ensure that the liquid covers the salmon fillets completely. Poach the salmon for about 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
- Make the Dill Sauce: While the salmon is poaching, prepare the dill sauce. In a small bowl, whisk together the sour cream, mayonnaise, Dijon mustard, chopped dill, lemon juice, salt, and pepper until smooth and well combined.
- Serve: Remove the salmon fillets from the poaching liquid using a slotted spatula. Allow any excess liquid to drain off. Place the fillets on a serving platter or individual plates. Spoon the dill sauce generously over the salmon or serve it on the side.
- Garnish and Enjoy: Garnish with additional fresh dill or lemon slices, if desired. Serve immediately with your choice of sides, such as steamed vegetables or rice.
This dish is best enjoyed fresh, but the dill sauce can be made ahead and stored in the refrigerator for up to two days.
