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Poached Salmon with Dill Mayonnaise

By The Canadian Living Test Kitchen

Tested till perfect

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Poached Salmon with Dill Mayonnaise

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 509
pro 34 g
total fat 40 g
sat. fat 7 g
carb 1 g
fibre 0 g
chol 111 mg
sodium 390 mg
% RDI: -
calcium 2
iron 6
vit A 5
vit C 8
folate 17

Poach, v., to cook food (usually egg, chicken or fish) by submerging it in liquid that is simmering or just below the boiling point.

Ingredients

  • 1 cup dry white wine
  • 1 onion, sliced
  • 2 stalks celery, sliced
  • 5 springs fresh parsley
  • 5 sprigs fresh dill
  • 1/2 lemon, thinly sliced
  • 2 tsp black peppercorns
  • 1 tsp salt
  • 4 salmon fillets, (about 4-6 oz/175 g each)
  • Dill Mayonnaise:
  • 1/2 cup mayonnaise
  • 2 tbsp minced fresh dill
  • 1/4 tsp salt
  • 1/4 tsp pepper

Preparation

In shallow Dutch oven large enough to hold fish in single layer, bring 6 cups (1.5 L) water, wine, onion, celery, parsley, dill, lemon, pepper and salt to boil. Reduce heat to medium; simmer for 20 minutes.

Add salmon; cover and poach at bare simmer for 7 to 9 minutes or until fish flakes easily when tested. With skimmer or slotted spatula, transfer fish to platter; keep warm. Strain liquid through sieve, reserving 2 tbsp (25 mL).

Dill Mayonnaise: In bowl, whisk mayonnaise, dill, salt, pepper and 1 tbsp (15 mL) of the reserved poaching liquid, adding remaining 1 tbsp (15 mL) poaching liquid if desired. Serve with salmon.

Additional information : How-tos
Keep liquid at gentle simmer (160 to 180°F/71 to 82°C). With higher heat, the agitation of the bubbles can damage delicate foods.

Be sure not to boil poaching liquid; cooking in it may overcook food, drying it out.

Strain and save the court bouillon to use as a tasty base for soup or in other dishes.

Source : Canadian Living Magazine: April 2008

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