Poached Salmon

By JimMac

Ingredients

• 1 1/2 cups dry white wine
• 1 1/2 cups water
• 1 lemon, sliced
• 2 sprigs fresh dill
• 1 dried bay leaf
• 1/2 tbsp whole black peppercorns
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 6 (6oz) salmon fillets, skin removed
• Lemon Dill Sauce
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 1 tbsp chopped fresh dill
• 1 tbsp fresh lemon juice
• 1 tsp grainy mustard
• 1/2 tsp lemon zest

Preparation

Step 1

1) In a large skillet, combine wine, water, lemon slices, dill sprigs, bay leaf and peppercorns. Bring to a boil over high heat.

2) Season salmon fillets with salt and pepper. Once the water has boiled, add salmon to skillet, cover and turn the heat off, letting the fish poach for 10 minutes or until flaky. Remove salmon from liquid and transfer to plate, refrigerating for at least 2 hours before serving.

3) For the sauce, in a medium bowl, whisk mayonnaise, buttermilk, chopped dill, lemon juice, mustard and lemon zest. Chill and serve with poached salmon.
Serves 6