Kim Burns of Wildberries by Karen Wehrstein

Poached Salmon Variations


6 Servings

½ cup dry white wine

1½ cups water

1 bay leaf


Combine wine, water and bay leaf in a medium sized skillet and bring to a simmer.


2 pounds of salmon filet or salmon steak


Gently add the salmon. Cover the pan and simmer over low heat 10-15 minutes. The fish is done when it fork-flakes easily.

If you wish to serve the salmon hot, place it on serving dish and garnish with lemon and dill. Serve with dill or fruit sauce (recipes below). To serve the salmon cold, carefully remove it from the liquid and drain. Refrigerate until ready to use. Can be served on a green salad or alone, with either the dill, the fruit or  the cucumber sauce.


Dill Sauce

About 1 cup

   ¾ cup sour cream
  ¼ cup mayonnaise
  1 tablespoon chopped fresh dill
  1 tablespoon horseradish
  1 teaspoon grated lemon zest
  1 hard-boiled egg, finely chopped
  Salt and pepper to taste


Mix all ingredients in a mixing bowl. Refrigerate. Use with hot or cold poached salmon.



Fruit Sauce

About 1 cup

1 peach, 2-3 plums or 1 large Fuyu persimmon (peeled), finely chopped

1 whole lemon or lime, finely chopped, including skin

½ teaspoon chili powder


Mix all ingredients together. Use with either hot or cold poached salmon.



Cucumber Sauce

About 2 cups

1 large cucumber, peeled and finely chopped

½ teaspoon salt

1 cup sour cream

½ cup mayonnaise

1 tablespoon horseradish

2 teaspoons vinegar

1 teaspoon chopped fresh tarragon

1 teaspoon grated onion

Salt and pepper to taste


Combine all ingredients. Let stand for a few hours or overnight. Serve chilled with cold poached salmon.

Ann Anderson


Joomla templates by Joomlashine