Poached Salmon With Dill Sour Cream Sauce

Name: Poached Salmon With Dill Sour Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 lemons; 2 tablespoons minced fresh dill plus 8 to 12 dill stems; 1 large shallot; ½ cup white wine; ½ cup water; 2 pounds salmon fillets; 1 tablespoon Dijon mustard; 2 tablespoons sour cream; 2 tablespoons butter; Kosher salt and freshly ground black pepper

User Reviews

4.3

129 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
431 kcal
Course
Main Course
Cuisine
American

Poached Salmon With Dill Sour Cream Sauce

Iris Warren

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Poached in a lemon and herb flavored bath of white wine and water, this gently steamed salmon is ready for eating in just 15 minutes or less. Save the poaching liquid and add Dijon mustard, sour cream, and a few pats of butter for the a sauce every one will love.

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Ingredients

Servings

2 lemons , (one cut into ¼-inch slices and the other cut into wedges)
2 tablespoons minced fresh dill plus 8 to 12 dill stems
1 large shallot , minced and divided
½ cup white wine
½ cup water
2 pounds salmon fillets , 1 ½ inch thick
1 tablespoon Dijon mustard
2 tablespoons sour cream
2 tablespoons butter
Kosher salt and freshly ground black pepper

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Instructions

Arrange lemon slices in a single layer in a large skillet. Top with half of the minced dill, the dill sprigs, plus half of the diced shallots, about 2 tablespoons. Add the wine and water, then top the lemon slices with the salmon pieces.
Set the skillet over high heat and bring to a rolling simmer, then reduce heat to low, cover, and cook until the center of the salmon is still transparent when checked with the tip of a paring knife, and registers 125 degrees F, or medium rare. This will take about 11-15 minutes.
Remove the pan from the heat. Use a spatula to carefully transfer the salmon and lemon slices to a serving dish and discard the dill sprigs. Tent the salmon with aluminum foil.
Return the pan with poaching liquid to high heat and simmer until the liquid has reduced to 2 tablespoons, about 5 minutes. Whisk in the remaining shallots and the Dijon mustard and simmer until thickened, about 4 minutes. Whisk in the sour cream and butter and season with kosher salt and freshly ground black pepper. Add lemon juice to taste and simmer until thickened, about 1 minute. Whisk in the remaiining minced dill.

Nutrition Information

Show Details

Serving 1g Calories 431kcal (22%) Carbohydrates 7g (2%) Protein 46g (92%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 6g Monounsaturated Fat 7g Trans Fat 0.2g Cholesterol 143mg (48%) Sodium 193mg (8%) Potassium 1244mg (36%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 333IU (7%) Vitamin C 29mg (32%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 431 kcal

% Daily Value*

Serving	1g
Calories	431kcal	22%
Carbohydrates	7g	2%
Protein	46g	92%
Fat	22g	34%
Saturated Fat	6g	30%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	7g	35%
Trans Fat	0.2g	10%
Cholesterol	143mg	48%
Sodium	193mg	8%
Potassium	1244mg	26%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	333IU	7%
Vitamin C	29mg	32%
Calcium	58mg	6%
Iron	2mg	11%