Poached Salmon with Fresh Horseradish Sauce

Serves 6 to 8
Time 2 hrs 30 min
Poached Salmon with Fresh Horseradish Sauce

Chilled poached salmon with a refreshing horseradish sauce makes a lovely warm weather lunch dish. Use leftover salmon on sandwiches or in quick pasta meals. It's also delicious when added to a composed salad of blanched green beans, boiled small potatoes, tomatoes, hard-cooked eggs, fresh herbs, feta, olives and shallots.

Special Diets:

Gluten FreeGluten Free
Sugar ConsciousSugar Conscious

Ingredients

    1(3-pound) skin-on salmon fillet
    3/4 teaspoonfine sea salt, divided
    1 cupwhite wine
    1yellow onion, sliced
    1/2 teaspoonpeppercorns
    1/4 cupchopped dill, plus 8 whole sprigs
    1(1-inch) piece horseradish root
    1 teaspoonlemon juice
    1 cupcrème fraîche
    1cucumber, peeled, (1/2 seeded and chopped, 1/2 sliced)
    1/2 teaspoonground black pepper, divided

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Method

Season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.


Put 1 cup water, wine, onions, peppercorns and 4 sprigs of the dill into a roasting pan or fish poacher large enough to hold the fillet.


Add the salmon. If not covered by liquid, add just enough water to barely cover the fillet, then gently bring it to a simmer.


Cover and simmer about 10 minutes, until salmon is just opaque in the center. (Allow about 10 minutes of cooking time per inch thickness of fish.)


Remove from heat and let salmon cool slightly in liquid.


Transfer salmon to a large platter and set aside to cool slightly. Cover and refrigerate for several hours.


Meanwhile, make the horseradish sauce. Peel and grate the horseradish.


Depending on desired heat level, wait 2 to 3 minutes before tossing it in a bowl with lemon juice and salt. (The longer you wait, the hotter the horseradish will be.)


Stir in crème fraîche, chopped cucumber and chopped dill.


Taste and adjust seasoning with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper and lemon juice.


Chill until ready to serve.


Peel skin off salmon once cooled.


Garnish platter with remaining 4 dill sprigs and cucumber slices.


Serve with horseradish sauce on the side.

Nutritional Info

Serving Size

Calories

480

Total Fat

27g

Saturated Fat

10g

Cholesterol

150mg

Sodium

290mg

Total Carbohydrate

5g

Dietary Fiber

1g

Total Sugars

1g

Protein

46g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.