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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