Poached Salmon With Dijon Dill Sauce, Cucumber, Dark Bread

Recipe Ingredients

		Potatoes
2 lbs	908g / 32oz	Red-skinned small new potatoes
		Coarse salt - to taste
1 tablespoon	15ml	Butter
3 tablespoons	45ml	Finely-chopped fresh mint
1 teaspoon	5ml	Sugar
		Salmon
7		Fresh Norwegian salmon fillets - (6 oz ea)
		= (individually packaged in fish
		Department or market)
2 cups	474ml	Dry white wine
2 cups	474ml	Water - (to 3)
1		Fresh or dried bay leaf
		Bouquet of fresh tarragon, dill and
		Parsley sprigs - tied with string
		Garnish and Accompaniments
1		Fresh watercress - washed, trimmed
1/2		English or seedless cucumber - thinly sliced
4		Pumpernickel bread - quartered
2 cups	474ml	Sour cream
2 tablespoons	30ml	Prepared Dijon mustard
1/4 cup	36g / 1.3oz	Chopped herbs
		= (a few sprigs each tarragon, dill and
		Parsley)

Recipe Instructions

Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.

Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 7 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium-low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.

Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.

Combine sour cream with Dijon mustard and chopped herbs in a small bowl.

Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.

To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.

This recipe yields 4 servings plus 3 fillets reserved for "Salmon Cakes" (see recipe)

Description:

"My English friend Maggie's favorite simple supper."

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B66) - from the TV FOOD NETWORK

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