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.
Zoë Harpham
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Ingredients
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
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- 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.
- 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.
- 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.
