Poached Whole Salmon With Cucumber Dill Sauce Recipes

OVEN POACHED SALMON WITH DILL SAUCE AND CUCUMBER

Steps:

• Peel, seed and grate the cucumbers. Place in a dish cloth, roll up and squeeze/ring out as much moisture as possible. Set aside.
• In a medium mixing bowl, whisk together the mayonnaise, sour cream, mustard and lemon juice. Stir in chopped dill and chives. Remove grated cucumber from cloth and stir into mayonnaise mixture, along with the salt and pepper.
• Cover and refrigerate for at least 30 minutes.
• Preheat oven to 350 degrees.
• Cut a piece of cheesecloth large enough to wrap the salmon completely. Line a glass baking dish large enough to hold the salmon in one layer with the cheesecloth. Lay salmon fillet(s) on cheesecloth.
• Spread lemon slices over top of salmon. Top with sliced onions. Scatter peppercorns over the top. Place bay leaves evenly on top. Fold over cheesecloth to cover completely and tuck in sides. Pour wine over the top. Bake for 30 to 40 minutes, or until an instant read thermometer inserted in the thickest part of the fillet reaches around 125 to 130 degrees.
• Using two large flat spatulas, carefully remove fish from pan and place on a cutting board to cool. Once cool, wrap in plastic wrap and refrigerate.
• When ready to serve, remove cheesecloth, bay leaves, onions and peppercorns. Carefully remove lemon slices and set aside. With a damp paper towel, gently wipe off any white residue on top of salmon. (It's coagulated protein and it's fine to eat, it just doesn't look pretty!) Using two large flat spatulas, move salmon to a serving platter.
• Wipe any white residue off of lemon slices; arrange decoratively on top of cooked salmon (see photo). Garnish with fresh dill. Place cucumber sauce in a bowl and serve on the side.

QUICK POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.

POACHED SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• For the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover.
• Reduce heat and simmer for 10 minutes.
• Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
• To prepare Cucumber-Dill Sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard.
• To serve: place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs, if using.

POACHED SALMON WITH CUCUMBER DILL SAUCE

Steps:

• Mix first 5 ingredients in small bowl to blend; season to taste with salt and pepper. Cover with plastic wrap and chill. Combine 1/3 cup water, wine, shallot, parsley, and thyme in large skillet. Place salmon fillets, skin side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer salmon to platter; discard wine mixture. Cover salmon with plastic wrap and chill until cold, at least 4 hours. Place 1 salmon fillet on each of 6 plates. Serve with sauce.

POACHED WHOLE SALMON WITH CUCUMBER DILL SAUCE

Steps:

• In very long pan, such as a roaster or fish poacher, combine all ingredients except salmon. Bring to a boil; cover and simmer 45 minutes. Wrap fish in cheeseclotch, leaving ends long enough to hang over edge of pan and serve as handles for lifting salmon. Lower salmon into simmering liquid. Cover; simmer gently 32 to 40 minutes (8 minutes per pound). Remove pan from heat; refrigerate fish in liquid until chilled, about 8 hours or overnight. To serve, lift fish from liquid, remove cheesecloth and peel off skin. Place on serving platter and garnish as desired. Serve with Cucumber-Dill Sauce. For Sauce: In small bowl, combine all ingredients; mix well. Cover; refrigerate several hours. Serve with Poached Whole Salmon.

DAD'S POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
• 1 English cucumber, unpeeled, roughly chopped
• Fronds from 1 bunch dill (about 1 cup)
• 1/2 small red onion
• 2 large lemons, juiced
• 1/3 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1/3 cup yogurt
• Salt and freshly ground black pepper
• Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
• Serve poached salmon with side of sauce.

POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
• Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
• Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.

WHOLE POACHED SALMON

Steps:

• Rinse fish under cold running water, washing away any blood around the gills, which would cloud the stock. Pat the fish dry inside and out with paper towels; place on a clean work surface. Trim the fins from the back, belly, and near the gills with a pair of kitchen scissors. If the fish is too long to fit in the poacher, remove the head and tail with a sharp knife; cut off the tail right below the tail fins.
• Cut a double thickness of cheesecloth 17 inches wide and 8 inches longer than salmon. Place the cheesecloth on a clean work surface. Lay the fish lengthwise on the cloth, and wrap the cloth around the fish. Tie the ends of the cheesecloth with kitchen twine.
• Place the rack in the bottom of the poacher, and fill with the cooled court bouillon. Using the ends of the cloth as handles, lower salmon into the poacher, adding water if necessary to cover the fish. Cover, and set the poacher over two burners. Bring the liquid to a simmer; reduce heat to very low. Cook at a bare simmer for 25 minutes (the water should not be boiling).
• Slide a wooden spoon through each handle of the poaching rack; lift out the rack, and prop the spoons on the edges of the poacher so the fish is elevated. Raise one of the spoons to lift the side of the rack that supports the head end, and expose the widest part of the fish's back. Insert an instant-read thermometer near where the fin was. The fish is fully cooked when the temperature registers 135 degrees. (For a larger salmon this may take up to an hour.) If the temperature is too low, return the fish to the liquid, and continue poaching, checking the temperature every 10 minutes.
• Using two wooden spoons as described in Step 4, remove the rack from the liquid, and prop it on top of poacher at an angle to drain, reserving court bouillon. When salmon is cool enough to handle, about 15 minutes, transfer to a clean work surface; let cool completely, about 45 minutes.
• To make the aspic glaze, pour the court bouillon through a fine sieve. Place 6 cups of the bouillon in a stockpot. In a separate bowl, whisk 6 egg whites until frothy, then whisk the whites into the bouillon. Whisk the mixture over medium heat until it comes to a simmer, about 10 minutes. The egg whites will draw all the cloudy particles out of the stock and begin to coagulate on top. Stop whisking, and simmer until all the foam has risen to the surface and the broth below is clear, about 15 minutes
• Using a slotted spoon, carefully lift out the foam. Soak a 12-by-12-inch piece of cheesecloth in ice water. Squeeze out any excess water, and line the sieve with the cold cheesecloth. Pour the broth through the sieve. Repeat, using fresh cheesecloth each time, until all the foam has been removed from the stock. Place 1/3 cup cold water in a small bowl, and evenly sprinkle the gelatin over the top. Let sit until gelatin is softened, about 10 minutes. Add the gelatin mixture to the clarified stock, and bring to a simmer over medium heat, whisking constantly, until all the gelatin has dissolved; do not boil. Remove from the heat.
• Unwrap the fish, leaving the cheesecloth in place underneath. If the head and tail are still attached and are in good shape, you may want to leave them on for decoration. If not, remove the tail with kitchen scissors. The head will pull off easily. Turn the fish over, so that the side that was on the rack faces up. Peel the skin off using a paring knife and your fingers.
• Using cheesecloth to support the fish, flip it onto a serving platter, skin side up. Remove the skin from the top of fish. Using the back of a paring knife, gently scrape off any brown fat.
• Decorate the salmon with your choice of garnishes. Arrange the garnishes on top of the fish; temporarily secure with toothpicks. Pour the aspic into a large bowl set over an ice-water bath. Stir the aspic until it begins to thicken, 5 to 10 minutes. Remove the aspic from the ice bath, and ladle a coating over the salmon. Refrigerate the salmon 20 minutes. Repeat the glazing process, if desired. If the aspic becomes too thick to ladle, warm in a double boiler until liquid again. Remove the toothpicks. Keep the salmon in the refrigerator, uncovered, up to 24 hours, or until your guests arrive. (The aspic coating keeps the fish from drying out.)
• When ready to serve, clean away any collected aspic around the bottom of the fish; cut with a fish server. Start at the wide end of the fish; slide the server under or between the garnishes, rather than cutting through them. Cut down to the bone, working the server gently between the flakes. Lift a section of the fish with the garnishes on top, and transfer to a dinner plate. Continue cutting and serving as needed.

CHILLED SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork., With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon.

POACHED SALMON W/DILL SAUCE, COLD

Steps:

• in large pan, add salmon, cut in half if needed.
• add water, spices, wine, lemon juice, and vegetables to cover halfway.
• use 2 burners if necessary, heat to boil, cover and simmer on low 10-15 minutes.
• when salmon turns light pink, and opaque remove from liquid, chill.
• meanwhile make dill sauce- mix all ingredients together.
• slice cucumbers very thin, or use a mandoline, watch your fingers.
• decorate salmon with rows of cucumber to look like fish scales, serve w/ dill sauce.
• this can be served warm, but we prefer it cold or at room temp.

POACHED SALMON WITH DILL SAUCE

Steps:

• In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
• While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
• Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.