4 Reviews

Salmon is nearly a "staple" in Iceland, but still an huge treat for this transplanted Texan. I was so pleased that my final ZWT dish would be something we love so much. This is a lovely simple recipe that produces a lovely outcome. I cooked the shallots in lemon juice rather than vinegar. This gave the sauce a distinct hollandaise flavour w/o the higher fat content of true hollandaise. Because I was out of chives, I added 1/tsp of dried dill when I added the last of the butter to the shallots. I served this w/a crispy potato galette, lightly glazed carrots & white wine - a lovely meal to mark the end of ZWT. Thx for posting.

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twissis February 14, 2007

The butter sauce make this fish stand out. I made as directed and served with lemon wedges. Very simple and quite elegant. This would make an impressive dish for your guests. Thank you, Sheri!

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Bev February 13, 2007

Poached salmon is wonderfully moist I served it with a Hollandaise sauce Hollandaise Sauce French Style. D take note that when poaching the cooking liquid (wine is my choice) should be barely a simmer. Thank you!

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Rita~ July 14, 2006

good recipe .dee

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Dienia B. July 09, 2006
Salmon With Butter Sauce