My daughter came to dinner on Monday night. I find myself always trying to impress her since she is a wonderful cook. Since salmon is her favourite I wanted her to kiss the ground I walk on!! This recipe came from my good friend Lani who is a great cook in her own right. I don't know how she poaches her salmon but the Piquante Sauce is hers.
The photo is taken from the top of Giant's Head in Summerland.
**Poached Salmon with Piquante Sauce**
3 - 4 cups water
1 teaspoon sea salt
6 black peppercorns
1 lemon, thickly sliced
2 tablespoons dill sprigs or 2 tsp dried
1 small onion, thinly sliced (optional)
2 bay leaves (optional)
6 (4 oz) salmon fillets, about 1/2-inch thick
1. Using a pan large enough to hold salmon, bring to a boil with salt, peppercorns, lemon slices, onion and bay leaves. When boiling, lower heat to a gentle simmer, cover and let flavours infuse for 10 minutes. Add salmon fillets and ensure it is covered. Add additional water if needed.
2. Cook uncovered, for about 8 10 minutes depending on thickness of fillet. It will flake easily when tested with a fork. Do not let water boil or fish will toughen. Remove salmon, discarding flavouring ingredients. Serve with Piquante Sauce.
3 tablespoons mayonnaise
1 tablespoon chopped fresh dill or 1 tsp dried
1 tablespoon milk
1 tablespoon capers
2 teaspoon juice from capers
1-1/2 teaspoon Dijon mustard
1/4 teaspoon grated lemon rind
1 teaspoon lemon juice
Mix all ingredients. Refrigerate until ready to use. Can also be served at room temperature.
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