Poached Salmon With Cucumber Sauce
Created by ImPat on October 29, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #15340
Ingredients
- 720 grams fresh salmon fillets (four 180 gram fillets)
- 1 cup fish stock (250ml or salt reduced vegetable stock)
- 250 grams low-fat sour cream
- 1 cucumber (lebanese cucumber coarsely grated)
- 2 tablespoons dry white wine
- 2 teaspoons tarragon (chopped plus leaves to serve)
- 800 grams small potatoes (baby potatoes, quartered)
- 1 tablespoon oil (extra virgin olive oil to drizzle)
How to Make
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Step 1: Preheat oven to 200C or 180C fan forced.
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Step 2: Place salmon in a baking dish and pour over stock and season, cover with foil and bake for 10 to 15 minutes o until just cooked through.
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Step 3: Remove from oven and cool salmon in stock for 10 minutes.
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Step 4: Remove the salmon from the stock.
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Step 5: Add sour cream, cucumber, wine and tarragon to stock and whisk to combine, season and transfer to a jug.
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Step 6: Meanwhile steam potato over a saucepan of simmering water for 8 to 10 minutes or until tender.
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Step 7: Place salmon and potato on plates and top salmon with cucumber sauce and tarragon leaves and drizzle oil over potatoes and season and serve.