Another Fabulous Salmon Recipe

Another Fabulous Salmon Recipe

I was at 1020 Post recently in Darien and, after seeing it on a friends plate, I ordered the poached salmon with dill cucumber sauce.  It was out of this world.  I then spent the rest of the evening trying to worm the recipe for the sauce out of the kitchen, but I was not convinced that the list of ingredients they gave me would produce the sauce I had eaton.   So I am delighted to report that I have succeeded in recreating the dish and recently served it as lunch to a large crowd, together with lentils, a traditional accompaniment to salmon,  topped with roasted brussel sprouts, cranberries and candied pecans.  The cranberry and brussel sprout mix was suggested by a dish I tasted at the Harlan Social in Stamford. Admittedly it was last December but it worked just as well in July and I could not believe how excited everyone was was by brussel sprouts!

I cheated slightly with the poaching liquid.  Normally I would use a bottle of dry white wine and top up with water but when I went to the wine fridge there was not more than two glasses left. A classic court bouillon can be made with wine and shrimp tails so I improvised with what I had to hand.  It worked well, but feel free to use wine only if you have some. To poach the salmon I also used a proper poaching kettle, but previously I have succeeded with a roasting tin as long as it is deep enough to cover the fish completely.

Another fabulous salmon recipe

Another fabulous salmon recipe


  • whole side of salmon, around two to three pounds
  • one cucumber, thinly sliced, preferably using a mandolin
  • lemon, sliced
  • Dill to finish
    For the poaching liquid
  • 2 glasses of wine
  • some sliced carrots
  • shrimp tails
  • dill or parsley
    Cucumber Salad
  • 3/4 cucumber, thinly sliced, preferably using a mandolin
  • 3 Tablespoons champagne or white wine vinegar
  • 9 Tablespoons Extra Virgin olive oil
  • 1 Tablespoon Dill, finely chopped
  • large pinch of mustard powder
  • salt and pepper
    Cucumber Dill Sauce
  • 3 Tablespoons mayonnaise
  • 6 Tablespoons sour cream
  • 2 Tablespoons dill dressing
  • 1/4 Cucumber, finely chopped
  • salt and pepper
  • lemon juice to taste


  • Put the salmon in the fish kettle or deep roasting tin and add the wine and enough water to cover completely.
  • Add the carrots, shrimp tails, herbs and salt and pepper and place the fish kettle on the stove top. You will probably need to light two rings. Slowly bring the liquid up to boil. When you see large bubbles start to break the surface, turn off the heat immediately. Cover and leave until completely cold, then refrigerate until needed.
  • Make the dressing by whisking all the ingredients together.
  • Both the cucumber salad and decoration for the salmon are made in the same way.
  • Slice the cucumbers very thinly,using a mandolin if you have one and if you do not have one I highly recommend buying one.. Reserving three tablespoons of the dressing for the sauce, toss the cucumbers in the dressing. This salad will sit well in the fridge until ready to serve.
  • To decorate the salmon, take the thinly sliced cucumber and arrange in rows along the salmon to ;look like scales. You can also add slices of lemon, dill, radishes or even caviar as decoration.
  • Finally, to make the sauce combine all the ingredients for the dill cucumber sauce in a blender and mix well. Do not puree but rather try and leave some of the cucumber as small chunks.
  • Use any remaining dressing to sprinkle over the dressed salmon.

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