Cold Poached Salmon with Dill Sauce
Elegant chilled salmon with creamy dill sauce - perfect for summer
Ingredients
Instructions
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Prepare the poaching liquidIn a large, deep skillet or fish poacher, combine water, white wine, lemon slices, onion, bay leaves, peppercorns, and salt. Bring to a simmer over medium heat and cook for 5 minutes to infuse the flavors.
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Poach the salmonGently lower the salmon fillet, skin-side down, into the simmering liquid. The liquid should just barely cover the fish. Reduce heat to low, cover, and poach for 10-12 minutes, until the salmon is just cooked through but still moist in the center. The internal temperature should reach 140°F (60°C).
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Cool the salmonUsing two spatulas, carefully transfer the salmon to a large plate or baking sheet. Allow to cool at room temperature for 30 minutes, then cover and refrigerate for at least 2 hours or overnight.
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Make the dill sauceIn a medium bowl, combine the mayonnaise, sour cream, chopped dill, lemon juice, capers, and Dijon mustard. Mix thoroughly until well combined. Cover and refrigerate until ready to serve.
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Prepare for servingWhen ready to serve, gently remove the skin from the chilled salmon if desired. Cut the salmon into 6 equal portions, being careful to leave each piece intact.
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Plate and serveArrange each salmon portion on individual plates. Spoon a generous amount of dill sauce beside or over the salmon. Garnish with cucumber slices, fresh dill sprigs, and lemon wedges. Serve immediately while still chilled.
Nutritional Information
385
Calories
per serving
28
Protein
g per serving
3
Carbohydrates
g per serving
28
Total Fat
g per serving
5
Saturated Fat
g per serving
0.5
Fiber
g per serving
2
Sugar
g per serving
480
Sodium
mg per serving
12
Vitamin C
% of daily value
8
Iron
% of daily value
Cold Poached Salmon with Dill Sauce is Also Known As
Poached Salmon with Dill Mayonnaise, Laks med Dillsaus, Gravlax med Dillsås or Chilled Salmon with Herb Sauce
