Poached Salmon With Cucumber Dill Sauce Recipe 45 Food

OVEN POACHED SALMON WITH DILL SAUCE AND CUCUMBER

Steps:

• Peel, seed and grate the cucumbers. Place in a dish cloth, roll up and squeeze/ring out as much moisture as possible. Set aside.
• In a medium mixing bowl, whisk together the mayonnaise, sour cream, mustard and lemon juice. Stir in chopped dill and chives. Remove grated cucumber from cloth and stir into mayonnaise mixture, along with the salt and pepper.
• Cover and refrigerate for at least 30 minutes.
• Preheat oven to 350 degrees.
• Cut a piece of cheesecloth large enough to wrap the salmon completely. Line a glass baking dish large enough to hold the salmon in one layer with the cheesecloth. Lay salmon fillet(s) on cheesecloth.
• Spread lemon slices over top of salmon. Top with sliced onions. Scatter peppercorns over the top. Place bay leaves evenly on top. Fold over cheesecloth to cover completely and tuck in sides. Pour wine over the top. Bake for 30 to 40 minutes, or until an instant read thermometer inserted in the thickest part of the fillet reaches around 125 to 130 degrees.
• Using two large flat spatulas, carefully remove fish from pan and place on a cutting board to cool. Once cool, wrap in plastic wrap and refrigerate.
• When ready to serve, remove cheesecloth, bay leaves, onions and peppercorns. Carefully remove lemon slices and set aside. With a damp paper towel, gently wipe off any white residue on top of salmon. (It's coagulated protein and it's fine to eat, it just doesn't look pretty!) Using two large flat spatulas, move salmon to a serving platter.
• Wipe any white residue off of lemon slices; arrange decoratively on top of cooked salmon (see photo). Garnish with fresh dill. Place cucumber sauce in a bowl and serve on the side.

COLD POACHED SALMON WITH DILL MUSTARD SAUCE

Steps:

• To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
• To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
• To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
• Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.

QUICK POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.

CHILLED SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork., With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon.

POACHED SALMON W/DILL SAUCE, COLD

Steps:

• in large pan, add salmon, cut in half if needed.
• add water, spices, wine, lemon juice, and vegetables to cover halfway.
• use 2 burners if necessary, heat to boil, cover and simmer on low 10-15 minutes.
• when salmon turns light pink, and opaque remove from liquid, chill.
• meanwhile make dill sauce- mix all ingredients together.
• slice cucumbers very thin, or use a mandoline, watch your fingers.
• decorate salmon with rows of cucumber to look like fish scales, serve w/ dill sauce.
• this can be served warm, but we prefer it cold or at room temp.

POACHED SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• For the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover.
• Reduce heat and simmer for 10 minutes.
• Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
• To prepare Cucumber-Dill Sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard.
• To serve: place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs, if using.

MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT

Steps:

• Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
• Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
• Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
• Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
• Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
• To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.

DAD'S POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
• 1 English cucumber, unpeeled, roughly chopped
• Fronds from 1 bunch dill (about 1 cup)
• 1/2 small red onion
• 2 large lemons, juiced
• 1/3 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1/3 cup yogurt
• Salt and freshly ground black pepper
• Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
• Serve poached salmon with side of sauce.

POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
• Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
• Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.

SLOW-ROASTED SALMON WITH CUCUMBER DILL SALAD

Steps:

• For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour.
• Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste.
• Preheat the oven to 275 degrees F.
• Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. (Slow-roasted salmon looks bright orange when done, and will be luscious in the center.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.

SALMON WITH CUCUMBER DILL SAUCE

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

POACHED SALMON WITH DILL SAUCE

Steps:

• In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

POACHED SALMON WITH CUCUMBER DILL SAUCE RECIPE - (4/5)

Steps:

• To make sauce, cut cucumber in half lengthwise; scrape out any seeds. Cut halves diagonally into very thin slices; place in a large bowl with onion. Add vinegar, sugar, salt and pepper. Let stand at room temperature 1 hour, stirring occasionally. Drain cucumbers. Into yogurt, stir dill, garlic and horseradish. Stir yogurt mixture into cucumbers. Chill in refrigerator. In a deep skillet, bring stock, wine, lemon and dill to boil. Reduce heat; simmer liquid 5 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Using two spatulas, transfer salmon to individual plates. Spoon sauce alongside salmon. Garnish with lemon wedges, dill sprigs and capers, if desired.

POACHED SALMON WITH DILL SAUCE

Steps:

• Cut salmon fillets into 4 portions.
• In a large saucepan, bring white wine to a simmer. Place fillets in saucepan; cover.
• Poach 12 minutes, or until the inner flesh has turned light pink.
• Remove salmon with slotted spatula, cover, and place in 250 degree oven.
• Combine hot poaching liquid in blender with remaining ingredients. Process for 1 minute. Always be careful when blending hot liquids!
• Return to saucepan and whisk until thickened.
• Serve poached salmon fillets with dill sauce spooned on top.

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE

Steps:

• In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
• In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

CUCUMBER DILL SAUCE

Steps:

• Place cucumber in colander and toss with salt; let drain 30 minutes.
• Rinse with cold water and shake dry.
• Melt butter in heavy saucepan over medium-low heat.
• Add shallot and cucumber.
• Place buttered piece of parchment or waxed paper over top and cover pan with lid.
• Simmer gently until cucumber is just tender, about 5 minutes.
• Combine vermouth and vinegar in heavy saucepan and boil until reduced by half.
• Add cream and continue boiling until sauce is reduced and thickened.
• Reduce heat and stir in dill.
• Add cucumber and heat just through.
• If a smother sauce is desired, whirl cucumbers in a blender or processor until desired consistancy is reached.

DILL POACHED SALMON

Steps:

• Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

POACHED SALMON WITH LEMON DILL SAUCE

Steps:

• Rinse salmon and pat dry.
• Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.
• Strain cooking liquid and reserve 2 cups.
• Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.
• Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.

POACHED SALMON WITH POTATOES, CUCUMBER, AND BUTTERMILK-DILL DRESSING

Steps:

• Bring 1 1/4 inches of water to a boil in a large straight-sided skillet. Generously season with salt. Add salmon, skin-side down; return to a boil. Remove from heat, cover, and let stand until salmon is just opaque throughout, 15 to 17 minutes. Use a slotted spatula to transfer salmon to a plate, skin-side up.
• Meanwhile, bring 2 inches of water to a simmer in a large pot fitted with a steamer basket (or a metal colander). Place potatoes in basket, cover, and steam until easily pierced with the tip of a sharp knife, 12 to 15 minutes.
• Whisk together buttermilk and mayonnaise in a bowl, stir in dill, and season with salt and pepper. Remove skin from salmon; flake fish into large pieces. Divide salmon, potatoes, and cucumber among plates; drizzle with dressing, and serve with lemon wedges.

SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
• While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
• Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.