Last Updated on August 26, 2022
Simmering delicate salmon fillets in this flavor-filled poaching liquid cooks the fish gently and quickly. A bright, cool, and crunchy salad takes things up a notch.
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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