Simple but delicious.
I can’t believe we’re still eating Salmon from my husband’s fishing trip to Alaska last summer and will for some time to come.
Every time I take out a piece of fish I can just see that fish jumping up out of the water begging to be let go knowing all the while it doesn’t stand a chance for a reprieve from the dinner table. Maybe at least he/she will envision what type of tasteful dish it will become and how others will enjoy the life they gave up.
Whatever it’s last thoughts were, I have enjoyed coming up with new ways to prepare all this salmon and halibut.
I would like some new recipes though, especially for the halibut. So, if you have any, please pass them this way.
I’ve never tried poaching salmon before and I think just about any poaching liquid would work. I just happened to have some fennel fonds on hand and a left over bottle of white wine so I used those ingredients. Giada had done this Lemon Caper Yogurt Sauce on one of her shows and it’s delicious with the fish. Wished I had thought of using some of my preserved lemons in the sauce or in the poaching liquid.
Hope you’ll give this a try.
Just a few ingredients for a delicious dish.
After the wine, water, fennel fond and onion come to a simmer add the salmon to pan.
Simmer, covered a few minutes.
Gently flip over the salmon and finish cooking for 5-6 minutes more.
Remove skin and gently remove from pan.
Add some of the Lemon Caper Yogurt Sauce and serve.
Poached Salmon with Fennel and Lemon Caper Yogurt Sauce
1 lb. salmon, bones removed
1/2 c. dry white wine
1/2 c. water
1 few slices of onion
fonds from fennel (or fresh dill)
freshly ground black pepper
Lemon Caper Yogurt Sauce
(adapted from Giada at Home)
1/2 c. full-fat plain Green yogurt
1 1/2 Tbsp. capers, rinsed, drained and chopped
1 tsp. Dijon mustard (my addition)
1 Tbsp. lemon juice
1 Tbsp. lemon zest
Kosher salt and freshly ground black pepper.
Sprinkle the salmon with salt. Put the wine, water, fennel and onions in a sauté pan and bring to a simmer.
Add the salmon fillets, skin-side down in the pan. Cover and cook 5-10 minutes, (carefully turn the pieces over half way through cooking time) depending on how thick the salmon is to your desired doneness. Do not overcook and you do not want your water to get hot enough to boil — just barely simmering.
To serve, plate the salmon and then top with a ladle of the Lemon Caper Yogurt Sauce and serve any extra sauce on the side.
For the sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.