Poached Salmon with Creamy Dill Sauce
The creamy dill sauce is what makes the salmon shine. It is tangy and full of flavour without overpowering the delicate flavour of the salmon. Quick and easy, this is a meal you can whip up in no time making it perfect for when you're entertaining.
Ingredients
- 1 cup water
- 1 cup white wine
- 3 cloves garlic, crushed
- 1 tablespoon whole black pepper corns
- 4 salmon fillets, pin boned and skin removed
DILL SAUCE:
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 1 tablespoon onion, finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon horseradish cream
- 1½ teaspoon dill, stalks removed & finely chopped
- 2 cloves garlic, crushed
- salt & pepper to taste
Instructions
Salmon
- Season the salmon fillets with salt.
- In a shallow frying pan over medium heat, bring wine, water, garlic cloves and pepper corns to a boil, then reduce heat to a simmer. Add salmon fillets and let simmer, covered for 10 minutes or until cooked through. Remove salmon carefully to serve.
Sauce
- Combine the sauce ingredients together until smooth.
- Serve the sauce on top of the salmon.
Notes
- You can freeze salmon, ocean trout or other oily fish for up to 3 months.
- Wrap fish in freezer paper, freezer bags or heavy-duty foil before freezing.