Poached Salmon with Dijon Dill Sauce
Cold Poached Salmon with Dill Sauce and Potato Salad
Jul 19, 2013
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Prep Time: 0 hours 15
Total Time: 3 hours 0
1/2 c. dry white wine
1-in.-thick pieces (about 6 oz each) salmon fillet
1/2 c. whipped chive-flavor cream cheese spread
1/4 c. chopped fresh dill
1 tbsp. lemon juice
finely chopped red onion
1/4 c. 1/4 cup each light mayonnaise and reduced-fat sour cream
2 tsp. cider vinegar
1/4 tsp. Pepper
- Make Salmon: Bring wine and 1 in. water to a boil in a wide, deep skillet. Add salmon, reduce heat until liquid barely simmers, cover and cook 10 minutes, or until fish is barely opaque in center.
- Remove fish with a broad spatula, cool, then loosely wrap each piece in plastic wrap. Transfer to a platter; refrigerate at least 2 hours, or overnight.
- Make Dill Sauce: In a small bowl, mix ingredients until blended. Refrigerate until serving.
- Make Potato Salad: Cook potatoes in water to cover 15 to 20 minutes until tender. Drain; cool completely. Stir remaining ingredients in a medium bowl until blended. Cut potatoes in chunks, add to bowl; stir gently to coat. Refrigerate until serving.
Video: Donal's Perfect Poached Salmon
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