Poached Salmon

By á-36

Ingredients

• 1 * 1 side salmon, skinned and boned
• 1 * 1 sliced onion
• 2 * 2 tablespoons coriander seed
• 2 * 2 tablespoons turmeric
• 1 * 1 bay leaf
• 2 * 2 tablespoons peppercorns
• 2 * 2 habaneros, halved
• 2 * 2 cups orange juice
• 2 * 2 cups white wine
• 2 * 2 cloves garlic, sliced
• * Sea salt
• * Olive oil, for drizzling
• Dill Sauce
• 1 * 1 English cucumber, peeled, grated, and drained for 1 hour
• 1 * 1 cup sour cream
• 1 * 1 cup mayonnaise
• 1 * 1 tablespoon fresh lemon juice
• 1 * 1 small clove garlic, minced
• 1 * 1 teaspoon salt
• 2/3 * 2/3 cup fresh dill, finely chopped

Preparation

Step 1

Preheat oven to 225 degrees F.

Place salmon in a nonreactive baking dish. In a 4-quart saucepan place remaining ingredients. Bring ingredients to a simmer and simmer for 1 hour. Strain liquid and cool. Pour liquid over salmon and cover with parchment paper. Place in oven and cook for 15 minutes. Remove from oven and leave in liquid until ready to serve. When ready to serve, remove from liquid with a slotted spatula, sprinkle with sea salt and drizzle with olive oil.