Perfect Poached Salmon with Two Sauces

Lauren DelDotto

ingredients

Salmon

2 lbs salmon fillet
coarse salt
wine, rice or distilled vinegar

Mustard Dill Sauce

8 oz jar Gulden’s Spicy Brown Mustard
2 TBS vegetable oil
2 tsp white vinegar
1 1/2 TBS sugar
1/2 cup finely chopped dill leaves

Herb Sauce

1/2 cup sour cream
1/2 cup mayonaisse
1/2 cup finely chopped parsley
2 TBS or more finely chopped dill, tarragon, chives or other fresh herbs
salt, to taste
pinch cayenne pepper
1 TBS lemon juice

directions

Salmon

1
Trim fish of any white connective tissue and tweeze out pinbones. Slice into 4 equal portions or leave in 1 piece. Measure thickness and bring to room temperature.
2
In a large vessel, big enough to hold the fish in one layer, add enough water to cover the fish by 1/2 - 1". Add 2 TBS course salt to the water, and 1 tsp of vinegar per quart of water.
3
Bring to a simmer and turn heat to low. When simmering subsides, lower fish into hot poaching bath. Adjust heat so that water is just quivering slightly below the surface - 180°-190°F - with no bubbling.
4
Cook until heated through, about 8 minutes per inch of thickness. Salmon may be served warm, room temperature or chilled.

Danish Cucumber Salad

Slice seedless cucumbers thinly. Sprinkly generously with coarse salt and let sit for 15 minutes. Drain, rinse well with cold water twice. Dress with sugar, distilled white vinegar and pepper to taste.

Mustard Dill Sauce