Poach, v., to cook food (usually egg, chicken or fish) by submerging it in liquid that is simmering or just below the boiling point.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
Ingredients
Dill Mayonnaise:
Method
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.
Nutritional facts Per serving: about
- Sodium 390 mg
- Protein 34 g
- Calories 509.0
- Total fat 40 g
- Cholesterol 111 mg
- Saturated fat 7 g
- Total carbohydrate 1 g
%RDI
- Iron 6.0
- Folate 17.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 8.0
