Poached Salmon With Dill Sauce

Kree's Note:

This recipe is from Coastal New England Summer Cooking by Sherri Eldridge. Salmon poached with white wine then combined with a creamy dill sauce. Yum. Plus each serving only has 275 calories and 7 grams of fat. Use the soy margarine to make this dairy-free.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 1 ½ lbs fresh salmon fillets
• 1 ½ cups white wine
• 1 teaspoon butter or 1 teaspoon soy margarine
• 2 teaspoons flour
• 1 teaspoon white pepper
• 1 tablespoon fresh dill
• 1 tablespoon lemon juice
• 1 pinch cayenne
• 1 pinch salt

Directions:

1. Cut salmon fillets into 4 portions.
2. In a large saucepan, bring white wine to a simmer. Place fillets in saucepan; cover.
3. Poach 12 minutes, or until the inner flesh has turned light pink.
4. Remove salmon with slotted spatula, cover, and place in 250 degree oven.
5. Combine hot poaching liquid in blender with remaining ingredients. Process for 1 minute. Always be careful when blending hot liquids!
6. Return to saucepan and whisk until thickened.
7. Serve poached salmon fillets with dill sauce spooned on top.

Reviews

[Chef #1409427]

I think there was a mistake in this receipe 1 tsp of white pepper made the sauce very hot, certainly didn't need the cayenne as well, and sauce is not very creamy