Poached Salmon with Dill-Horseradish Cream
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 people
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Calories
418 kcal
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Course
Main Course
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Cuisine
Scandinavian
Poached Salmon with Dill-Horseradish Cream
Description
The salmon is first brined in a saltwater solution to enhance flavor and moisture retention. After rinsing and drying, it is sealed individually with butter and gently cooked sous vide at a controlled low temperature, ensuring even doneness and preventing overcooking. Alternatively, the salmon can be poached in melted butter on the stovetop in small batches. The slow, gentle heat preserves the fish's natural texture and juiciness.
The sauce is a straightforward blend of sour cream, freshly minced dill, and prepared horseradish, providing a creamy base with herbal brightness and a spicy lift. Black pepper can be added to taste. The creamy sauce contrasts with the salmon’s mild flavor and buttery texture, rounding out the dish.
This poached salmon is suitable for a refined dinner or light meal, serving well alongside steamed vegetables, rice, or simple greens. The preparation supports delicate flavor layers without heavy seasoning, highlighting the quality of the fish and complementary herb sauce.
Ingredients
- 4 salmon for a total of 1 to 1 1/2 pounds, skinless
- 1/4 cup kosher salt (I use Diamond Crystal)
- 1 quart water
- 1/4 cup unsalted butter see below, or 2 whole sticks
- 2/3 cup sour cream
- 2 dill minced, to 3 tablespoons
- 2 prepared horseradish to 3 teaspoons
- black pepper to taste
Instructions
- Dissolve the salt in the water and brine the salmon in the refrigerator for 30 minutes to 1 hour, depending on how thick it is. Move the salmon to a cutting board and pat dry with paper towels.
- While the salmon is brining, mix together the sour cream, horseradish and dill in a bowl.
- If you have a vacuum sealer, seal each portion of salmon in its own bag -- if you jam them all together they won't cook as well -- each with at least 1 tablespoon of butter; you can use more if you'd like. If you don't have a vacuum sealer, melt the butter in a pot large enough to submerge at least 1 piece of salmon. Turn the oven on to "warm" and put a baking sheet inside; this is for the cooked pieces of salmon to rest while you do the others. Of course, you could also melt a pound or so of butter and poach all of the salmon at once, but that gets expensive.
- The easiest way to poach the salmon is to cook it sous vide for 20 to 45 minutes at 135°F -- the lower end of this spectrum will give you rare-on-the-inside salmon, the upper end will get you fully cooked but still luscious salmon. If you don't have a sous vide water oven., fill a large pot 3/4 full of water and heat it to the steaming point, about 150°F to 160°F. Don't let it simmer. Drop the vacuum-sealed salmon in the water, cover the pot and turn off the heat. Let them cook in the bags for 10 to 20 minutes. If you are doing the butter bath method, melt the butter over low heat. Place the salmon in the butter and let it cook gently for 10-20 minutes. Carefully lift it out with a spatula and move it to the preheated oven.
- Once your salmon is poached, serve with a dollop of the sour cream and top with black pepper. Roasted or boiled potatoes are a good accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 1g | 0% |
| Protein | 35g | 70% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 144mg | 48% |
| Sodium | 7195mg | 300% |
| Potassium | 887mg | 19% |
| Sugar | 1g | 2% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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