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Easy Poached Salmon With Sour-Creme Dill Sauce Recipe

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This recipe for Easy Poached Salmon With Sour-Creme Dill Sauce, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Haegele
Added: Monday, March 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion (for about 1 cup slices)
2 c. dry white vinegar
1 c. water
1/2 tsp. dried dill weed
2 bay leaves
4 lbs. fresh Atlantic farmed salmon filets
Ground black pepper, to taste
Sour-Cream Dill Sauce

Directions:
Directions:
Peel and thinly slice the onion into rings, then cut the rings in half to form crescent- shaped pieces.
Place the wine, water. dill weed and bay leaves in a 12 inch extra deep skillet with a lid. Bring the mixture to a slow, gentle boil over medium heat. Add the salmon fillet. Cover and bring the liquid just to a simmer. Cook until the fish flakes easily with a fork and is just opaque about 17 to 20 minutes.
When the fish is done , season it lightly with black pepper. Remove and discard the bay leaves. Using a wide spatula lift the fillet out of the pan but reserve the liquid.
Serve 4 portions with Sour-Cream Dill Sauce.
To store the leftover fish: Flake the remaining salmon remaining salmon, discarding any skin. Divide the flaked salmon in half, and place it into two air tight containers Seal and refrigerate for up to to two days or freeze up to six weeks. Thaw frozen salmon in the refrigerator overnight.

Number Of Servings:
Number Of Servings:
4

 

 

 

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