Poached Salmon with Sour Cream Sauce Recipe

Name: Poached Salmon with Sour Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bottle (750 ml) dry white wine; 3 cups water, plus 1 to 2 cups boiling water; 2 medium carrots, thinly sliced; 1 medium onion, thinly sliced; 1 celery rib, thinly sliced; 1 garlic clove, smashed; 5 parsley sprigs; 4 thyme sprigs; 1 small rosemary sprig; 1 bay leaf; Salt; 6 center-cut skinless salmon fillets; 1 teaspoon unsalted butter; 1 cup sour cream; 1 European cucumberpeeled, halved lengthwise, seeded and thinly sliced crosswise; 2 tablespoons capers, rinsed and drained; 2 tablespoons finely chopped dill; Freshly ground pepper

Servings: persons

1 bottle (750 ml) dry white wine
3 cups water, plus 1 to 2 cups boiling water
2 medium carrots, thinly sliced
1 medium onion, thinly sliced
1 celery rib, thinly sliced
1 garlic clove, smashed
5 parsley sprigs
4 thyme sprigs
1 small rosemary sprig
1 bay leaf
Salt
6 center-cut skinless salmon fillets
1 teaspoon unsalted butter
1 cup sour cream
1 European cucumberpeeled, halved lengthwise, seeded and thinly sliced crosswise
2 tablespoons capers, rinsed and drained
2 tablespoons finely chopped dill
Freshly ground pepper

1
In a large deep skillet, combine the wine with the 3 cups water, the carrots, onion, celery, garlic, parsley, thyme, rosemary and bay leaf and bring to a boil.
2
Cook over moderate heat until the liquid has reduced by half, 10 to 12 minutes.
3
Strain the liquid, return it to the skillet and bring to a simmer; season with salt.
4
Add the salmon to the skillet so the fish is immersed in liquid; if necessary, add boiling water.
5
Turn off the heat and let the salmon stand uncovered in the hot liquid until slightly rare in the center, about 10 minutes.
6
Carefully transfer the fillets to a platter to cool somewhat, then pat dry with paper towels.
7
Melt the butter in a saucepan.
8
Add the sour cream, cucumber and capers and cook over moderate heat, stirring, just until warmed through.
9
Stir in the dill and season with salt and pepper.
10
Serve the salmon warm or at room temperature with the warm cucumber salad.

2263

kcal

Calories

216

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 bottle (750 ml) dry white wine, 3 cups water, plus 1 to 2 cups boiling water, 2 medium carrots, thinly sliced, 1 medium onion, thinly sliced, and more.

Yes, Poached Salmon with Sour Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Salmon with Sour Cream Sauce

How did you like this recipe?

Frequently Asked Questions