Poached Salmon with Dilled Sour Cream
Recipe from Better Homes and Gardens

Prepare this make-ahead salmon recipe the evenng before the celebration dinner.


Poached Salmon with Dilled Sour Cream

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Servings: 6 servings
Prep Time: 10 mins
Total Time: 2 hrs 14 mins
Related Categories: Poached Salmon, Salmon, Salmon Fillet
 
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Ingredients
  • 1-1/2  pounds
    fresh or frozen salmon fillets
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  • 1/8  teaspoon
    coarse ground white pepper
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  • 2/3  cup
    dry white wine
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  • 1/3  cup
    water
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  • 1  teaspoon
    coriander seed
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  • 3 
    star anise or 1/2 teaspoon anise seed
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  • 1/2 
    lemon, cut into thick slices
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  • 1  head
    Bibb or Boston lettuce, torn into large pieces
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  • 1/2  cup
    light dairy sour cream
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  • 1  tablespoon
    snipped fresh dill
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  • 1  tablespoon
    lime juice
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  •  
    Salt and pepper
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  •  
    Fresh dill (optional)
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  •  
    Cucumber slices
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Directions
1.
Thaw fish, if frozen. Remove any skin; cut fish into six 1/2-inch-thick portions. Sprinkle fish with white pepper.
2.
Combine the wine, water, coriander seed, star anise or anise seed, and lemon slices in a large skillet. Bring to boiling. Reduce heat to simmering. Carefully place the fish fillets in a single layer in the bottom of the skillet; cover and simmer for 4 to 6 minutes for each 1/2 inch of thickness or until fish just flakes when tested with a fork. Carefully remove fish fillets with a slotted spatula. Cover and chill for 2 hours or overnight.
3.
In a small mixing bowl combine sour cream, dill, and lime juice. Add salt and pepper to taste. Cover and chill for 1 hour or until serving time.
4.
Arrange lettuce on six dinner plates. Top with fish fillets. Spoon Dilled Sour Cream over each serving. Garnish with fresh dill, if desired, and cucumber slices. Makes 6 servings.
Nutrition information
Calories 230, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 76 mg, Sodium 118 mg, Carbohydrate 4 g, Fiber 1 g, Protein 26 g. Daily Values: Vitamin C 12%, Calcium 7%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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