Chilled Poached Salmon Recipe with Lemon Dill Sauce
Say “Mrs. Smith’s Fish Sauce Shop” five times fast... I can’t do it twice. But rather than taking 10 minutes to untwist your tongue, you could pull together this super-easy poached fish dish. By the time you can utter “Fisherman Fritz fishes fresh fish, fresh fish does fisherman Fritz fish,” this salmon will be perfectly chilled and ready to be smothered in the zesty dill sauce.
Bite Me Bit
Cookbook author Bob Blumer has turned urban legend into reality – he poaches salmon in the dishwasher using aluminum foil, a wash-dry cycle and lemon-scented detergent.
1 1/2 cups dry white wine
1 1/2 cups water
1 lemon, sliced
2 sprigs fresh dill
1 dried bay leaf
1/2 tbsp whole black peppercorns
1 tsp kosher salt
1/2 tsp freshly ground black pepper
6 (6oz) salmon fillets, skin removed
Lemon Dill Sauce
1 cup mayonnaise
1/4 cup buttermilk
1 tbsp chopped fresh dill
1 tbsp fresh lemon juice
1 tsp grainy mustard
1/2 tsp lemon zest
1) In a large skillet, combine wine, water, lemon slices, dill sprigs, bay leaf and peppercorns. Bring to a boil over high heat.
2) Season salmon fillets with salt and pepper. Once the water has boiled, add salmon to skillet, cover and turn the heat off, letting the fish poach for 10 minutes or until flaky. Remove salmon from liquid and transfer to plate, refrigerating for at least 2 hours before serving.
3) For the sauce, in a medium bowl, whisk mayonnaise, buttermilk, chopped dill, lemon juice, mustard and lemon zest. Chill and serve with poached salmon.