Best Julia Childs Poached Salmon With Cucumber Sauce Recipes

Poached Salmon With Cucumber Sauce image

Provided by ImPat

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 (180 g) salmon fillets
1 cup fish stock (250ml or salt reduced vegetable stock)
250 g light sour cream
1 lebanese cucumber (coarsely grated)
2 tablespoons dry white wine
2 teaspoons tarragon (chopped plus leaves to serve)
800 g baby potatoes (quartered)
1 tablespoon extra virgin olive oil (to drizzle)

Steps:

Preheat oven to 200C or 180C fan forced.
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.
Remove from oven and cool salmon in stock for 10 minutes.
Remove the salmon from the stock.
Add sour cream, cucumber, wine and tarragon to stock and whisk to combine, season and transfer to a jug.
Meanwhile steam potato over a saucepan of simmering water for 8 to 10 minutes or until tender.
Place salmon and potato on plates and top salmon with cucumber sauce and tarragon leaves and drizzle oil over potatoes and season and serve.

Poached Salmon with Cucumber Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

1 pound cucumber, peeled and seeded
1 tablespoon white wine vinegar
1 teaspoon salt
1 small onion, grated
1 cup sour cream
3 tablespoons lemon juice
1 tablespoon sugar
3 tablespoons snipped fresh dill, plus extra for garnish
Salt and pepper
4 6- to 8-ounces salmon fillets, 1/2-inch thick
1 quart water
2 teaspoons salt
3 tablespoons wine vinegar

Steps:

Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.