Poached Salmon with Dill Mayonnaise
This recipe makes 4 servings
|Per serving: about||-|
|total fat||40 g|
|sat. fat||7 g|
- Portion size: 4
Poach, v., to cook food (usually egg, chicken or fish) by submerging it in liquid that is simmering or just below the boiling point.
- 1 cup 1cupdry white wine
- 1 1oniononions, sliced
- 2 2stalks celery, sliced
- 5 springs 5springsfresh parsley
- 5 sprigs 5sprigsfresh dill
- 1/2 1/2lemonlemons, thinly sliced
- 2 tsp 2tspblack peppercornblack peppercorns
- 1 tsp 1tspsalt
- 4 4salmon filletsalmon fillets, (about 4-6 oz/175 g each)
- Dill Mayonnaise:
- 1/2 cup 1/2cupmayonnaise
- 2 tbsp 2tbspminced fresh dill
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
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