Lemon Poached Salmon with Quick Pickle Sour Cream

Poaching is our favorite way to cook salmon. It treats it the most delicately, is the most versatile, and imparts glorious flavor. This light poach is set off perfectly by the bright, yet cool and crunchy salad – you’ll be amazed at how such few ingredients taste so good.

Lemon Poached Salmon with Quick Pickle Sour Cream

4 from 1 vote
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Course: Brunch, Main Course
Cuisine: American
Protein: Fish / Seafood
Cut: Salmon
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 4 people

Ingredients

  • 4 ea ButcherBox Sockeye Salmon Fillet

Poaching Liquid

  • 1 c white wine
  • 1 ea lemon quartered
  • 3 ea bay leaves
  • 1 bu parsley stems save the leaves you will need them for the pickle sour cream
  • 1 Tbsp black peppercorns
  • 4 c water

Quick Pickle Sour Cream

  • 1 medium cucumber small dice
  • 1 red onion small dice
  • ¼ c champagne vinegar
  • 4 Tbsp fresh dill chopped
  • 4 Tbsp fresh parsley chopped
  • ½ c sour cream
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

Instructions

Quick Pickle Sour Cream

  • Mix cucumber, onion, dill, parsley and champagne vinegar, season with salt and pepper and refrigerate for 30 minutes. Add sour cream to pickled vegetables immediately before serving.

Poaching Salmon

  • Place all poaching ingredients in medium pot and bring to a gentle simmer. Simmer for 5 minutes.
  • Add salmon to poaching liquid and turn heat to lowest setting.
  • Let salmon poach for 5 minutes. Gently remove from poaching liquid and let cool for 5 minutes before serving. Discard liquid.
  • Serve warm or chilled with some sauce spooned on top!
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