Poached Salmon w/ Cucumber Dill Sauce Print Email

Five inch length of English cucumber
1/2 cup Creme Fraiche or light sour cream
1 TBS mayonnaise
salt and white pepper to taste
pinch dry mustard and cayenne
1 tsp fresh dill, or to taste
1 tsp Fresh lemon juice, or to taste

approx 2 cups chicken stock, fish stock or water
approx 2 cups dry white wine
white pepper, bay leaf, parsley, sea salt
salmon fillets 1-2 pounds
lemon zest

Cut cucumber into chunks and finely mince in a food processor. Add remaining sauce ingredients and process until smooth. Taste and adjust.

In a saucepan or skillet that can hold salmon in a single layer, place enough stock and wine to cover fillets (or use all water). Season with pepper, salt, bay leaf, and a sprig of parsley and bring to a boil. Add salmon, reduce heat and simmer approximately 10 minutes per inch of thickness.

Remove salmon from liquid and drain briefly on paper towels. Place on dinner plates and spoon a ribbon of sauce over the salmon.

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