Salmon with Lemon and DillOctober 26, 2009
Continuing with dishes meant for Fall, here’s a great, quick flashback to the poached salmon you’ve, I’m sure, already whipped up several times since reading my blog.
Tonight we took a slight adaptation, but one that I think boosts the flavors (and the fat) to perfection.
Poached Salmon with Lemon and Dill
1 or 2 large filets of salmon, skin-on
Fresh sprigs of dill
1 lemon, thinly sliced into half moons and seeds removed
2 T. butter, sliced thinly
3/4 c. dry white wine
- Pre-heat oven to 350°
- In a 13″ x 9″ baking dish (or another large enough to comfortably hold the salmon filets without them touching each other, place the salmon filets skin side down.
- Liberally salt the filets with kosher salt
- Top with the fresh dill, lemon wedges, and butter
- Pour wine over the top of the filets. It should be enough for a thin layer of wine covering the bottom of the dish baking dish.
- Cover with tin foil and bake for about 10-15 minutes or until the fish is just barely done in the center. A little dark pink is a good thing, as it will continue to cook after you remove from the oven.
- Serve, with all the dill and lemon still on top.
Why the higher temperature for this recipe? Well, the wine will be chilled when you pour it on, so the higher oven temperature will help bring the poaching liquid up to temperature faster. When using wine (or chicken broth), I think this helps permeate the flesh with the flavors of the wine a little better.
Enjoy! Here’s what you’re aiming for: