Shared by Andrew Zimmern
Shared by Andrew Zimmern
Poached Salmon With Cucumber and Dill
Yield: 8 - 10 servings
Poached Salmon With Cucumber and Dill
Yield: 8 - 10 servingsFamily Journey
New York CityMinneapolis
New York City
This recipe was shared by Andrew Zimmern. Read more about his family in "A Grandmother’s Poached Salmon Swims Up to Harlem" and try his recipes for pickled cucumber salad, sauce vert, and tonnato sauce.
Ingredients
- 1 small onion, thinly sliced
- 2 stalks celery, sliced
- 1 lemon, sliced into thin rounds
- 2 cups white wine
- 1 fresh bay leaf
- 4 sprigs parsley
- 1 tablespoon black peppercorns
- 1 - 3 lb. salmon fillet, tail and belly trimmed and pin bones removed
For garnish:
- 1 English cucumber, thinly sliced
- ½ pint cherry tomatoes, halved
- 1 lemon, thinly sliced
- 2-3 sprigs dill
Preparation
Step 1
Fill a fish poacher or pan large enough to fit the salmon with 2-3 inches of water. Add the onion, celery, lemon, wine, bay leaf, parsley, and peppercorns and bring to a gentle boil.
Step 2
Add the salmon to the pan or poacher, cover, and simmer over low heat until just cooked through, about 8-10 minutes.
Step 3
Turn off the heat and let stand for 5 minutes.
Step 4
Transfer the fish to a large platter and let chill in the refrigerator for at least 2 hours.
Step 5
Garnish with thinly sliced cucumbers, cherry tomato halves, lemon slices and dill sprigs. Serve with Tonnato Sauce, Sauce Vert, and Pickled Cucumber Salad on the side.
