Poached Salmon with Dill Sauce

Salmon, poached, dill

This poached salmon is delicious and simple to make. The combination of wine and orange juice give the salmon a fresh and mild taste, and the dill sauce compliments its perfectly.

The first time I tried this recipe was about 13 years ago at an office luncheon. It was a potluck lunch and this salmon was one of the dishes. At that time, salmon was not my favorite fish because I often found it to have a strong taste. When I tried the salmon, I was pleasantly surprised, and I made sure to ask how it was made. Ever since, this is the only recipe I use.

Another good thing about this recipe is that it is good left over or even served cold.

1-1/4 – lb. salmon
1 – cup dry white wine
1 – cup orange juice (no pulp)
1 – small bunch fresh dill
ground black pepper

Place the salmon skin side down (scales removed) into a baking pan. Add wine and orange juice. Sprinkle with salt and black pepper, and place the dill on top. Cover and refrigerate for 1 to 3 hours before cooking.

While the salmon is marinating, you can make the dill sauce.

Ingredients for Dill Sauce:
1/2 – cup mayonnaise
1 – tbls. Finely chopped fresh dill
1 – tsp, Dijon mustard
1 – tbls. Orange juice

Mix all together and refrigerate until ready to use.

When you are ready to cook the salmon place it in a pre-heated 375° oven, and cook for about 15 minutes. Do not over cook the salmon. It should be moist and flaky. If you are not sure when it is ready, place a thermometer in the thickest part of the salmon and the temperature should be 120° for medium-rare.

Serve immediately.

Makes 4 servings.


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