Dill-Poached Salmon Fillets
- Active Time 10m
- Total Time 20m
Poaching salmon can appear to be an intimidating endeavor, but this oven method is fairly foolproof. Just keep an eye on the cooking time if your fillets are unusually thin or thick.
- Four 6-ounce salmon fillets, skinned
- 2/3 cup dry white wine
- 1/4 cup water
- Salt, to taste
- 1 tablespoon plus 1 teaspoon chopped fresh dill, divided
- 2 scallions, thinly sliced
- 1/4 cup sour cream
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice, plus lemon wedges for garnish
- Freshly ground pepper, to taste
Preheat the oven to 450 degrees F. Grease a 7 x 11-inch nonreactive baking pan.
Place the fillets, skinned-side down, into the pan. Pour the wine and water over the fillets, season them lightly with salt and sprinkle 1 tablespoon of dill and the scallions on top. Cover the pan tightly with aluminum foil and place in oven. Bake until just cooked through and flaky, about 10 minutes.
Meanwhile, in a small bowl, mix together the sour cream, mustard, 1 teaspoon of dill and 1 teaspoon of lemon juice. Season with salt and pepper, to taste.
Serve the fish portions, either warm or chilled, with a dollop of the sour cream sauce and garnished with fresh lemon wedges.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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