Best 2 Poached Salmon And Dill Sauce Recipes

Poached salmon and dill sauce is a classic dish that is both elegant and delicious. The delicate flavor of the salmon pairs perfectly with the creamy, tangy sauce, and the result is a dish that is sure to impress. If you're looking for a special occasion meal that is easy to make and packed with flavor, poached salmon and dill sauce is the perfect choice.

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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

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.

Tips:

To ensure the salmon remains moist and flaky, cook it at a low temperature until it reaches an internal temperature of 145°F (63°C) as measured with a meat thermometer.
For a flavorful and aromatic poaching liquid, use a combination of white wine, lemon juice, herbs (such as dill, parsley, and thyme), and aromatics (such as onion and garlic).
To prevent the salmon from sticking to the bottom of the pan, place it on a bed of vegetables (such as sliced carrots, celery, and onions) or a steamer basket.
To make the dill sauce, use fresh dill for the best flavor and color. Chop the dill finely and blend it with mayonnaise, sour cream, lemon juice, salt, and pepper.
Serve the poached salmon with the dill sauce, steamed vegetables, roasted potatoes, or a fresh salad.

Conclusion:

Poached salmon is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be paired with a variety of sides to create a complete meal. The delicate flavor of the salmon is complemented by the creamy and flavorful dill sauce, making it a dish that is sure to please everyone at the table. Whether you are a seasoned cook or a beginner, this recipe is a great choice for a tasty and satisfying meal.

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