John and his Dad spent a week fishing in Sitka, Alaska. During the trip, John spotted bears, eagles, whales, and lots of fish. He brought home 100 pounds of freshly frozen salmon and halibut so for the next few months I will be updating you on the delicious dishes we will create with John's catch. The first meal was salmon, my favorite. It must be my Norwegian heritage, but I cannot get tired of salmon (good thing since we have a freezer full of it). I prepared a recipe that my Dad sent me that is quick and easy and utilizes wine and dill to bring out the natural flavors of the salmon. Please see the comments for the recipe.
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Easy Poached Salmon With Sour-Cream Dill Sauce
4 (4-ounce) servings, plus 6 cups flaked leftover salmon
1 medium onion (for about 1 cup slices)
2 cups dry white wine
1 cup water
1/2 teaspoon dried dill weed
2 bay leaves
4 pounds fresh Atlantic farmed salmon fillet
Ground black pepper, to taste
Sour Cream-Dill Sauce (see accompanying recipe)
Peel and thinly slice the onion into rings, then cut the rings in half to form crescents. Set aside. 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 (skin side down, if it has skin). Place the onion pieces over the fillet. Cover and bring back to a slow boil. Cook until the fish flakes easily with a fork and is just opaque, about 10 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 four portions (about 4 to 5 ounces each) with Sour Cream-Dill Sauce
To store the leftover fish: Flake the remaining salmon, discarding any skin. Divide the flaked salmon in half, and place it into two airtight containers along with 1/4 cup of the reserved cooking liquid (with onions) in each container. Seal and refrigerate for up to two days or freeze for up to six weeks. Thaw frozen salmon in the refrigerator overnight.
Start to finish: less than 25 minutes
Per serving (with sauce): 235 calories (40 percent from fat), 10 g fat (3 g saturated), 89 mg cholesterol, 31 g protein, 3 g carbohydrates, 0 g dietary fiber, 178 mg sodium.
Sour Cream-Dill Sauce
Makes about 6 tablespoons
1/2 cup light sour cream
2 tablespoons light mayonnaise
1/2 teaspoon dried dill weed
1/8 teaspoon black pepper
Mix all of the ingredients together in a small bowl. Refrigerate, covered, until ready to serve (for up to three days). Serve over poached salmon.
Start to finish: less than 5 minutes
Per tablespoon: 44 calories (70 percent from fat), 3 g fat (1 g saturated), 8 mg cholesterol, 1 g protein, 2 g carbohydrates, 0 g dietary fiber, 53 mg sodium.
Nicole;
This Salmon recipe sounds wonderful. I will remember this recipe when I get back to San Diego and try it with a nice salmon filet. I like not having to heat the oven or house especially during warm weather.
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