Poached Salmon with Crème Fraiche Herb Sauce

Cheers to Spring

Plate of salmon with herb sauce and chardonnay.

Poached Salmon with Crème Fraiche Herb Sauce
Pair with Diamond Collection Chardonnay

Ingredients:

  • 1 yellow onion, quartered
  • 1 large celery stalk, cut into 2-3 pieces
  • 1 large carrot, cut into large chunks
  • 1 lemon, quartered
  • 5 sprigs flat leaf parsley
  • 5 sprigs dill + more to garnish the plate
  • 8 cups water
  • 1.25 lb or 4 fillets wild caught Atlantic salmon
  • kosher salt
  • cracked black pepper
  • minced chives to garnish
  • optional: caper berries

For the Crème Fraîche Herb Sauce:

  • 8 oz crème fraîche
  • juice of 1/2 lemon
  • 2 tablespoons dill, minced
  • 1 tablespoon flat leaf parsley, minced
  • 1 tablespoon chives, minced
  • 1/4 teaspoon kosher salt
  • cracked black pepper

Directions:
Add the onions, celery, carrot, 1/4 lemon, parsley, dill, and water to a shallow 12” sauté pan.

Bring the vegetables and herbs to a low boil and cook for 10-12 minutes until fragrant.

Meanwhile, prepare the sauce by whisking together the crème fraîche, lemon juice, dill, parsley, chives, and salt until creamy. Season with a few cracks of black pepper to taste. Set the sauce in the fridge until it’s ready to serve.

Rinse the salmon and pat it completely dry on both sides with a paper towel.

Once the vegetables and herbs become tender and fragrant, gently lower the salmon fillet into the water. Cover the pan with a fitted lid.

Cook the salmon for 6-8 minutes depending on the size and thickness until it is opaque in color and flaky. A whole fillet usually takes longer about 10 minutes.

Spread a few sprigs of dill onto your serving plate in a fan like fashion. Remove the salmon with a large spatula and place it directly on top of the dill.

Garnish with minced chives, lemon slices, and a tablespoon of caper berries. Season with cracked black pepper. 

Spoon over the salmon a tablespoon of the crème fraîche dip and serve the remainder in a small bowl on the side.

Serve immediately or chilled at a later time.

Poached Salmon with Sauce

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