Poached Salmon
Cucumber Dill Sauce
1 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon dried dill
1 tablespoon minced or grated onion
1/2 cup minced cucumber, with peel if organic, peeled if not
1 teaspoon white horseradish for a kick, if desired
Salt and pepper to taste
1. Mix together and refrigerate until ready to serve.
2. Lasts 1 week in refrigerator. Great with most baked or grilled fish.
Poached Salmon
Serves 6-7 people (3 ounces per person)
1 salmon half, 1 1/2 lbs.
For garnish:
Cucumber, thinly sliced
1 lemon
Grape tomatoes
A few leaves of Red Leaf lettuce
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Preheat oven to 350 F.
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Wash salmon halves carefully and place in baking dish long enough to easily fit the fish and deep enough to cover the fish completely with water, but no more.
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Cover top of pan completely with foil.
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Bake for 30 minutes.
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Carefully take the pan out of the over and check to see if salmon is opaque and feels firm. If not, bake for another 15 minutes.
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Take foil off and cool. Drain liquid off carefully so fish does not slide. You may need a platter or dish to hold the fish.
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Refrigerate for several hours until fish is firm. Blot off any fat with a paper towel and transfer to a platter while fish is still cool. The fish will be firm and easy to move.
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Garnish the fish with thinly sliced cucumber, fresh parsley, lemon, red leaf lettuce and grape tomatoes, as desired.
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Serve with Cucumber Dill Sauce.