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Archive for May, 2007

Poached Salmon with Caper Dill Sauce

Poached Salmon

  • 3 c clam juice
  • 1 750ml bottle Sauvignon Blanc or other dry white wine
  • 1 half lemon, thinly sliced
  • 4 sprigs fresh dill
  • 4 sprigs fresh tarragon
  • 1 dozen whole peppercorns
  • 4 8 oz. salmon filets

Combine first 6 ingredients in a deep saute pan. Bring to a simmer and allow to simmer for 5 minutes. Add salmon filets and allow to cook until just opaque in the center, about 7 minutes. Serve on a bed of lettuce and garnish with fresh dill and lemon slices.

Caper Dill Sauce

  • 2 tbsp chopped capers
  • 1 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • 3/4 c creme fraiche

Combine first 3 ingredients. Slowly fold in creme fraiche. Do not overmix or the sauce will thin. Set aside and allow flavors to come together while you make the salmon.

Add comment May 15th, 2007


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