Poached Salmon With Dill Sour Cream Sauce
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
431 kcal
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Course
Main Course
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Cuisine
American
Poached Salmon With Dill Sour Cream Sauce
Description
Poached Salmon With Dill Sour Cream Sauce uses salmon fillets slowly cooked on a bed of lemon slices, dill, and shallots, immersed in a simmering liquid of white wine and water. The gentle heat ensures the fish remains tender and moist, retaining a medium-rare center. After poaching, the lemon and herb flavors infuse the salmon subtly. The sauce is made by reducing the poaching liquid, whisking in Dijon mustard and sour cream, then finishing with butter for richness. This creamy and slightly tangy sauce complements the mild salmon flavor without overpowering it.
The method keeps the salmon delicate and moist, with bright notes from the lemons and dill. Serving the fish topped with this sour cream sauce adds a balanced, lush texture and a fresh herbal component. This dish is ideal for occasions when a refined, subtly flavored fish entrée is desired.
The recipe calls for careful temperature monitoring to avoid overcooking, ensuring the salmon's center stays translucent and medium-rare. Removing the dill sprigs before serving prevents bitterness. The sauce should be whisked until thickened and creamy to create a smooth finish.
Ingredients
- 2 lemon one cut into ¼-inch slices and the other cut into wedges, plural
- 2 tablespoons dill minced fresh plus 8 to 12 stems
- 1 shallot minced and divided, large
- ½ cup white wine
- ½ cup water
- 2 pounds salmon 1 ½ inch thick, fillets
- 1 tablespoon Dijon mustard
- 2 tablespoons sour cream
- 2 tablespoons butter
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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