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Name: Poached Salmon with Dilled Mayonnaise
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 Salmon filets; 2 quarts water; 2 quarts Dry white wine; 1 stalk Celery including leaves; 1 White Onion sliced; 1 bay leaf; 5 whole peppercorns; Salt; Fresh dill; 1 Lemon

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INGREDIENTS

1 Salmon filets
2 quarts water
2 quarts Dry white wine
1 stalk Celery ; including leaves
1 White Onion ; sliced
1 bay leaf
5 whole peppercorns
Salt
Fresh dill
1 Lemon

INSTRUCTIONS

In a fish poacher or pan large enough to hold the salmon, combine liquids, celery, onion, bay leaf, peppercorns, and salt and simmer for 30-45 min

Wrap salmon in cheese cloth leaving enough at the ends to serve as handles. Lower into barely bubbling liquid, skin side down, cook 10 min per inch, measuring the filet through its thickest part. When the time is up turn off the heat and allow the salmon to cool in the liquid. Remove fish and drain for 1 hour. Break into 6 equal pieces and serve with the skin side down. Garnish with fresh dill and lemon wedges. Serves 4

Dilled Mayonnaise:

1 bunch fresh dill

1/2 bunch fresh parsley

1 bunch green onions

4 egg yolks

1 cup olive oil

1 cup vegetable oil

1 ts lemon juice

1 Tb white wine vinegar

Salt and Pepper

Tabasco

Worcestershire sauce

Puree the dill, parsley, and green onions in a food processor or blender. Add egg yolks, lemon juice, and vinegar. Mix till yolks are broken p. Continue blending, slowly dripping oils through feed tube. When thickened, season to taste with remaining ingredients.

NOTES

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Poached Salmon with Dilled Mayonnaise

1 Salmon filets
2 quarts water
2 quarts Dry white wine
1 stalk Celery including leaves
1 White Onion sliced
1 bay leaf
5 whole peppercorns
 Salt
 Fresh dill
1 Lemon

In a fish poacher or pan large enough to hold the salmon, combine liquids, celery, onion, bay leaf, peppercorns, and salt and simmer for 30-45 min
Wrap salmon in cheese cloth leaving enough at the ends to serve as handles. Lower into barely bubbling liquid, skin side down, cook 10 min per inch, measuring the filet through its thickest part. When the time is up turn off the heat and allow the salmon to cool in the liquid. Remove fish and drain for 1 hour. Break into 6 equal pieces and serve with the skin side down. Garnish with fresh dill and lemon wedges. Serves 4

Dilled Mayonnaise:
1 bunch fresh dill
1/2 bunch fresh parsley
1 bunch green onions
4 egg yolks
1 cup olive oil
1 cup vegetable oil
1 ts lemon juice
1 Tb white wine vinegar
Salt and Pepper
Tabasco
Worcestershire sauce

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Poached Salmon with Dilled Mayonaise
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Nutrition

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Serving Size: 1 Serving (2859g)
Recipe Makes: Servings

Calories: 963
Calories from Fat: 255 (26%)

Amt Per Serving		% DV

	Total Fat 28.4g	38 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 8.3g
Cholesterol 108.9mg		34 %
Sodium 271.5mg		9 %
Potassium 1919.3mg		51 %
Total Carbohydrate 59g		17 %
	Dietary Fiber 17.2g	69 %
	Sugars, other 41.8g
Protein 47.5g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 963

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