Poached Salmon with Lemon Dill Mayonnaise
Servings
4Serving size
4 ounces fish with sauceThis recipe can easily be multiplied and is great as sandwiches for leftovers.
Serve with Brown and Wild Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Rice and Lentil Pilaf or Wild Rice
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Ingredients
| 1/4 cup Reduced fat mayonnaise |
| 1/4 cup Reduced fat sour cream |
| 1 tsp. Horseradish, prepared |
| 1 Tbsp. Lemon juice |
| 1/2 tsp. Lemon zest (minced) |
| 2 Tbsp. Fresh dill |
| 1/8 tsp., leaves Dried tarragon |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 3 quart Water |
| 1 Small Shallots, raw (minced) |
| 2 leaf Bay leaves |
| 1/2 tsp., whole Black pepper |
| 1/8 tsp. Ground allspice |
| 16 Ounces Fresh atlantic salmon (4 4-ounce filets) |
Instructions
Place the water in a large skillet over high heat. Add the shallot, bay leaves, peppercorns and allspice. When the water begins to boil reduce the heat to medium low so that the water is barely shivering. Let the water heat at that temperature for about ten minutes.
Add the salmon filets to the poaching water and increase the heat slightly. Do not let the water come to a higher boil than a shiver.
Poach the salmon for about 8 - 12 minutes depending on thickness. Remove to a paper towel to blot dry and then place on a plate. Top with the mayonnaise and serve.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Rice and Lentil Pilaf
Place the water in a large stock pot over high heat. Add the lentils and cook over a moderate boil for about 25 minutes. Check the degree of doneness about every 3 minutes after 20 minutes and cook until just tender. While the lentils are cooking, place the 1 1/2…
Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the wild rice. Reduce heat to medium-low and simmer, partially covered, for about 40 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
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Serve this recipe with one of these vegetable side dishes.
Green Beans with Red Onion
Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…
Yellow Squash and Onions
Place the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften. Add the yellow squash and cook, tossing frequently, for about 7 – 10 minutes. Cook the squash only until it just begins to soften and…
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
I love poaching food but don’t always think of it. It’s the perfect way to cook because it gives you just the right control over the cooking process. The poaching water is a good way to impart flavor and the best part – no added calories because of having to cook in a fat.