Another Fabulous Salmon Recipe – Poached Salmon

Another Fabulous Salmon Recipe – Poached Salmon

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Repost from 2015!

Poached salmon is a fabulous dish for summer. A whole poached salmon is an impressive centrepiece and can be made ahead of time.

I have great pleasure in giving you an updated post from a few years ago. There is recipe for poaching salmon, a cucumber salad and a dill sauce.  Some baby new potatoes would also be very lovely for this classic summer lunch. Any left salmon can be used to make Salad Niçoise with Salmon.

Salad Niçoise with Roasted Salmon
Salad Niçoise with Roasted Salmon

Stealing recipes from Post 1020, Darien CT!

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. I was not convinced that the list of ingredients they gave me would produce the sauce I had eaten.


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. I topped lentils with roasted Brussel sprouts, cranberries and candied pecans.

Brussel sprouts with cranberries and pecans

The cranberry and Brussel sprout mix was inspired 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 by Brussel sprouts!

Poaching hack

I cheated slightly with the poaching liquid.  Normally I would use a bottle of dry white wine and top up with water.  However, when I went to the wine fridge there was not more than two glasses left (ahem). 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 not drunk it all!

To poach the salmon I also used a proper poaching kettle.  If you do not have one, you can use  a roasting tin as long as it is deep enough to allow the poaching liquid to cover the fish completely.

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