Salmon is elegant entree


October 05, 2005

POACHED SALMON HAS A wonderful air of elegance on a buffet. It's every bit as elegant with smaller fillets for weeknight dinners, and makes an easy entertaining entree.

This method of poaching is almost effortless. Its very gentle heat keeps the fish moist and succulent. It's equally good hot or cold.

Menu Suggestion

Steeped salmon with dill-caper sauce

Cucumber spears

Sliced tomatoes

Fresh berries and melon

Steeped Salmon With Dill-Caper Sauce

4 servings -- Total time: 30 minutes

2 cups water

1 cup dry vermouth or dry white wine, such as chardonnay

1 each: lemon, fresh dill branch

1 tablespoon salt

1 teaspoon whole black peppercorns

4 fillets salmon, about 6 ounces each

1 tablespoon each: minced fresh dill, capers

1/2 cup regular or low-fat mayonnaise

Heat the water and wine in a large, heavy skillet over high heat. Cut lemon in half; squeeze 1 tablespoon juice from one half into a small bowl; set aside. Cut lemon into thin slices; reserve 4 for garnish. Add remaining slices to the skillet. Add the dill branch, salt and peppercorns to the skillet. Heat to a boil; reduce heat to simmer. Cook 10 minutes.

Add salmon fillets to skillet, skin side up; cover skillet with foil; simmer 4 minutes. Remove skillet from heat; remove foil. Turn fillets. Cover skillet; let stand, off heat, or until salmon is done, 5 to 8 minutes.

Meanwhile, stir the dill and capers into the mayonnaise in a small bowl; stir in reserved lemon juice. Garnish fillets with reserved lemon slices. Serve fillets with sauce on the side.

Per serving: 493 calories; 34 grams fat; 5 grams saturated fat; 117 milligrams cholesterol; 3 grams carbohydrate; 39 grams protein; 2,060 milligrams sodium; 1 gram fiber

Recipe and analysis from the Chicago Tribune

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