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Poached Salmon with Three Sauces

A delicious assortment of sauces to complement poached salmon.

Scale

Ingredients

Poaching Liquid
2 cups dry white wine
2 large onions, thinly sliced
2 large carrots, thinly sliced
2 large celery stalks, thinly sliced
4 whole garlic cloves
1 tablespoon Kosher salt
12 whole black peppercorns
2 1/2 quarts cold water

Poached Salmon
3 pounds center-cut salmon, skin removed, dark meat trimmed and cut into 6 even portions*

Place the wine in a medium saucepan, bring to a boil and reduce to ½ cup.

Add the onions, carrots, celery, garlic, salt and peppercorns and water to the saucepan and bring to a boil, lower the heat to a simmer and continue cooking for 30 minutes.

Strain the poaching liquid and discard the vegetables. Chill the liquid thoroughly.

Place the prepared salmon in the bottom of a pan large enough to hold all pieces. Pour the cold poaching liquid over the fish to cover completely; if necessary add a little water to make sure the tops of the salmon are submerged.

Bring to a boil and immediately reduce the heat to maintain a very gentle simmer; cook for 7-8 minutes.

Mustard Sauce
1 cup sour cream
3 tablespoons Dijon-style mustard
2 tablespoons coarse mustard
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper

Watercress Sauce
1 cup sour cream
1 cup tightly packed arugula or watercress
1/2 cup seeded, 1/2-inch dice cucumber
1/2 teaspoon Kosher salt
1/2 teaspoon lemon zest
1/2 teaspoon freshly ground pepper

Cucumber Dill Sauce
1/2 cup sour cream
1/2 cup plain yogurt
3 tablespoons minced fresh dill or 1 tablespoon dried dill weed
1 cup seeded, 1/2-inch dice cucumber
1 teaspoon granulated sugar
1 teaspoon white wine or champagne vinegar
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper

Instructions

Poaching Liquid

Place the wine in a medium saucepan, bring to a boil and reduce to ½ cup.

Add the onions, carrots, celery, garlic, salt and peppercorns and water to the saucepan and bring to a boil, lower the heat to a simmer and continue cooking for 30 minutes.

Strain the poaching liquid and discard the vegetables. Chill the liquid thoroughly.

Poached Salmon

Place the prepared salmon in the bottom of a pan large enough to hold all pieces. Pour the cold poaching liquid over the fish to cover completely; if necessary add a little water to make sure the tops of the salmon are submerged.

Bring to a boil and immediately reduce the heat to maintain a very gentle simmer; cook for 7-8 minutes.

Mustard Sauce

Whisk all the ingredients together and refrigerate for at least 30 minutes to let the flavors meld.

Can be made up to 3 days in advance.

Watercress Sauce

Place the ingredients in the base of a blender or food processor and puree. Refrigerate for at least 30 minutes to let the flavors meld.

Can be made up to 3 days in advance.

Cucumber Dill Sauce

Place the ingredients in the base of a blender or food processor and puree. Refrigerate for at least 30 minutes to let the flavors meld.

Can be made up to 3 days in advance.

 

Notes

*Slice the thin edge that runs the length of the salmon. Poach for 3-4 minutes.