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Poached Salmon with Caper Dill Sauce

May 15th, 2007

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.

Entry Filed under: Fish and Shellfish,Main Courses,Sauce

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