Poached Salmon with Dill Mayonnaise
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Poach, v., to cook food (usually egg, chicken or fish) by submerging it in liquid that is simmering or just below the boiling point.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
-
1 cup (250 mL) dry white wine
1 onion, sliced
2 stalks celery, sliced
5 sprigs each fresh parsley and dill
Half lemon, thinly sliced
2 tsp (10 mL) black_peppercorns
1 tsp (5 mL) salt
4 salmon fillets (about 4 6 oz/175 g each)
Dill Mayonnaise:
1/2 cup (125 mL) mayonnaise
2 tbsp (25 mL) minced fresh dill
1/4 tsp (1 mL) each salt and 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.
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.
Tags:
Source
Canadian Living Magazine: April 2008
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