Salmon with Dill Sauce

    20 minutes

    Poaching gives wonderfully moist, delicate results and helps to bring out the flavour of the fish, so all it needs is a spoonful of fragrant sauce.

    1 person made this

    Serves: 4 

    • 100ml dry white wine
    • 100ml chicken or fish stock
    • 2 spring onions, sliced
    • 8 black peppercorns
    • 4 skinless salmon fillets, each about 125g
    • 2/3 cup sour cream
    • 1/2 lebanese cucumber, diced
    • 1 1/2 tablespoons chopped fresh dill
    • 1 tablespoon lemon juice
    • salt and freshly ground black pepper
    • To serve
    • mixed salad leaves
    • wedges of lemon
    • sprigs of fresh dill to garnish

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Pour 1 1/2 cups of water into a large frying pan and add the wine, stock, spring onions and peppercorns. Put the salmon fillets in the pan in a single layer. Bring to the boil, then immediately reduce the heat, cover and simmer gently for 5–6 minutes until the fish flakes when tested with a fork.
    2. Meanwhile, to make the sauce, stir together the sour cream, cucumber, dill and lemon juice in a bowl and season to taste with salt and pepper.
    3. Arrange the salad leaves on four serving plates. Carefully lay the salmon fillets on top, using a slotted spoon. Drizzle a little of the sauce over the top and serve with lemon wedges and some sprigs of dill for garnish.

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