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–+ servings

Lemon Poached Salmon with Quick Pickle Sour Cream

4 from 20 votes
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Protein: Fish / Seafood
Cut: Salmon
Diet: Gluten Free, Keto
Course: Brunch, Main Course
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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