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Dill-Poached Salmon Fillets

Source: Cooking.com
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Rating: 4   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  20 Minutes
  4 servings
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.
RECIPE INGREDIENTS
4 (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
Dill-Poached Salmon Fillets Recipe at Cooking.com
DIRECTIONS
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 Ann Volkwein. All rights reserved.
Date Added: 04/08/2014
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Jim Reviewed: 06/22/2014
Clarification...
Matt, not without prejudice to your banal attempt to impress your point from a street perspective (sounds like you are well versed) please realize that "poach" refers to simply the fact that it is cooked in liquid, without regard to the specificity of heat application methodology... get out of the gutter man - loosen up a bit - it's not a porn site after all - or might it be for you!?
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