From (who else??) Sarah Chisholm
Poached Salmon:
Place 1 large (2-3#) Salmon fillet in a pot wide enough and large enough and cover it with cold water.
You can use a fish poacher but it’s not necessary. I bought a cheap roasting pan at Meijers and I use it for this.
Add 1 Tablespoon salt, several slices of lemon, and 1-2 cups white wine.
Bring to a boil and simmer for 3-5 min. Remove from heat and let stand in the hot water for 10 more min.
Remove fish, drain and refrigerate.
Take out of fridge about 20 minutes or so before serving to take the chill off. I garnish it with very thin lemon slices and fresh dill. Serve with Mustard Dill Sauce on the side.
Mustard Dill Sauce:
Whisk together (I don’t usually use a recipe so my measurements are approximate):
- 6 Tablespoons Dijon mustard
- 3 Tablespoons minced FRESH dill
- 2 Tablespoons sugar
- 4+ Tablespoons fresh lemon juice (or more to taste)
- 1 teaspoon cider vinegar
- salt and pepper to taste
Gradually add while whisking: 1/3 cup (or to taste~ I tend to like less oil more acid but it’s up to you) vegetable oil
Cover and let stand 2-3 hours or make the day ahead and store in the fridge.
Rehfwitz Recipes 