Poached Salmon with Creamy Dill Sauce
How to Poach Fish and Shellfish; Poached Salmon with Creamy Dill Sauce
For the court bouillon:
- 3 quarts water
- 1 each lemon
- 1 each lime
- 1 each orange
- 1 each carrot
- ½ each onion
- 2 stalks celery
- 1 cup white wine
- 3 each bay leaves
- 10 each whole peppercorns
- ¼ bunch fresh parsley
1 ½ -2 pounds sustainably sourced salmon, whole or cut into fillets
For the Creamy Dill Sauce
- 1 cup plain nonfat Greek yogurt
- 1 ½ tablespoons chopped fresh dill
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 tablespoons lemon juice
To make the Court Bouillon:
Place the water in a large stock pot. Cut the citrus in half and squeeze the juice into the water and then add the cut citrus to the water. Cut the carrot, onion and celery into chunks and place in the water. Add the white wine, bay leaves, peppercorns and parsley to the water and bring it all to a boil. Reduce heat and simmer gently for 15-20 minutes.
To poach the salmon:
Before poaching fish or shellfish, strain the liquid into a large deep sauce pan, deep enough to cover the fish fillets by at least ¼ inch. Bring to a very gentle simmer.
Place the fish in the pan skin side down. Gently cook the fish in the liquid for 8-10 minutes or until the fish is cooked to desired doneness (see note below). Serve with Creamy Dill Sauce.
To make the Creamy Dill Sauce:
Chop the dill and combine with the yogurt, salt, pepper and lemon juice.
To keep the recipe light, I used nonfat Greek yogurt. Its texture is as creamy as full fat sour cream, but has a tangy taste and far fewer calories. For a decadent option, replace the non-fat yogurt with full fat Greek yogurt, sour cream or even mascarpone cream.