Poached Salmon with Dill Sauce
Shoshana Isaacson
Serves 4
Ingredients
For the Salmon:
Four 4 to 6 oz. salmon fillets with the skin on
½ cup dry white wine
¼ cup fresh lemon juice
Water
A few sprigs fresh dill
1 lemon sliced into thin half moons
Salt and pepper to taste
For the Dill Sauce:
1 small bunch of fresh dill, washed and minced well
½ cup mayonnaise
½ cup parve sour cream
1 tablespoon lemon zest
1 teaspoon onion powder
Kosher salt to taste
Parve nut or oat milk as needed
Step by Step Instructions
Step 1
Using a glass or ceramic baking dish, place a folded piece of parchment paper lengthwise with the ends hanging over the sides of the pan (this will help in lifting the poached fish from the pan when it is finished cooking).
Step 2
Place the salmon portions skin side down on top of the parchment widthwise.
Step 3
Very lightly salt and pepper the salmon.
Step 4
Pour in the wine, lemon juice and enough water to come just over the salmon.
Step 5
Lay the lemon slices and the fresh dill on and around the salmon.
Step 6
Lay a piece of parchment paper over the fish and then tightly cover the pan with foil.
Step 7
Bake in an oven that has been preheated to 350F for 15 or so minutes depending on the thickness of your salmon.
Step 8
Remove from the oven and let sit covered for 5 minutes.
Step 9
If not served immediately, let cool and refrigerate for up to 24 hours. Serve chilled with dill sauce or condiment of your choice.
Dill Sauce Step 1
Combine all ingredients in a jar or small bowl with a lid and whisk together or cover and shake well.
Dill Sauce Step 2
Add parve nut or oat milk as needed to reach the consistency of your preference.
Dill Sauce Step 3
Serve alongside poached salmon.
