Poached Salmon With Dill And Sour Cream Sauce

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

2 lemons
2 tablespoons minced fresh dill fronds plus 8–12 dill stems
1 large shallot, minced
1⁄2 cup dry white wine
1⁄2 cup water
1 (1-3⁄4- to 2-pound) skinless salmon fillet, about 1-1⁄2 inches thick
1 tablespoon Dijon mustard
2 tablespoons sour cream
2 tablespoons unsalted butter

Instructions

  1. Line plate with paper towels. Cut top and bottom off 1 lemon, then cut into eight to ten 1⁄4-inch-thick slices. Cut remaining lemon into 8 wedges and set aside. Arrange lemon slices in single layer across bottom of 12-inch skillet. Scatter dill stems and 2 tablespoons minced shallots evenly over lemon slices. Add wine and water to skillet.
  2. Use sharp knife to remove any whitish fat from belly of salmon and cut fillet into 4 equal pieces. Place salmon fillets in skillet, skinned side down, on top of lemon slices. Set pan over high heat and bring liquid to simmer. Reduce heat to low, cover, and cook until sides are opaque but center of thickest part of fillet is still translucent when cut into with paring knife or until fillet registers 125 degrees (for medium-rare), 11 to 16 minutes. Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to prepared plate and tent loosely with aluminum foil.
  3. Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Strain cooking liquid through fine-mesh strainer into medium bowl; discard solids. Return strained liquid to skillet; whisk in Dijon mustard and remaining 2 tablespoons shallot. Simmer over high heat until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Whisk in sour cream and juice from 1 reserved lemon wedge; simmer 1 minute. Remove from heat; whisk in butter and 2 tablespoons minced dill fronds. Season with salt and pepper to taste.
  4. Season salmon lightly with salt and pepper. Using spatula, carefully lift and tilt salmon fillets to remove lemon slices. Place salmon on serving platter or individual plates and spoon sauce over top. Serve, passing lemon wedges separately.

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