Oven Poached Salmon with a Dill Cream Sauce
Oven Poached Salmon with a Dill Cream SauceServes 2
1t lemon juice
1t sherry, vermouth or wine
1t butter
1t dill
1 lb salmon filet
Spray a piece of foil with Pam. Place the salmon in the center.
Add lemon juice and wine.
Bake at 350° for 10 minutes.
Open the foil and add butter and dill.
Close and bake 10 minutes more.
Here's what I did.
Well, I tried - but my salmon filet was too big to enclose in one
piece. So I lined an 8 x 13" pan with it.
The recipe said to spray the foil with Pam, but I used a little extra
virgin olive oil instead. Then I put the salmon on the foil skin side
down. The salmon was slightly too long, so I let the small end go up
the side. I sprinkled it with thinly sliced onions (3 slices,
quartered), 1T chopped dill and coarse pepper all over. Then I
squeezed on 1/2 a lemon, 1 T of dry white wine and placed thin slices
of butter down the middle of the whole filet. Just for the heck of
it, I put the lemon rind in there too. I covered it tightly with
another piece of foil and placed it in a preheated oven.
The recipe said to cook 20 minutes at 350°, but that wasn't done so I
gave it another 10 minutes. It was sooo good!
The Sauce
Using your recipe as inspiration:
In the mean time (cooking for two), I chopped a clove of garlic and
some onion finely. Sauted them slowly in butter until limp and added
1/2 a cup of light cream to it (I would have used heavy cream if I had
any). I turned up the heat and reduced the volume by half. At that
point, I added about 1/3 cup of white wine and a tablespoon of cognac
(Hennesy) and reduced again. If I had started with heavy cream, I
would have just dumped in the wine & cognac with the cream mixture in
the first place. But I've had problems with wine curdling light cream
in the past and I didn't feel like doing it over - so I was being
conservative. At the end, I added the pan juices from the fish,
chopped dill, chopped green onion tops and simmered until thick (just
a minute or two).
It still wasn't the "light and airy" concoction I wanted, so I took my
immersion blender, whipped it up and it was just what I wanted!
I served the salmon with oven roasted new potatoes and Italian broad
beans. Late dinner, candles... very nice indeed.
Source: rec.food.cooking
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