Tried this recipe to see if it would yield a moister salmon filet. It did, big time, and it was cooked through nicely as well. But the kicker was the sauce! I’ve been looking for a way to make a sauce that would equal the out-of-the-bottle lemon-butter-dill sauce we crave. But it’s too expensive as a steady purchase. The lemon-butter-dill sauce option that comes with the recipe was better than the bottled stuff by far. Took extra time, but overall, given the salmon and the sauce, it was well worth it!
Slice your salmon filet into strips, 1 1/2 – 2″ wide. Create a poaching “platform” in your 10 or 12-inch skillet from lemon slices, about 3/8″ thick. Two lemon slices per salmon slice should do it. Arrange the salmon and lemon slices in the skillet and add:
- 1/2 C water and 1/2 C white wine. A Sauvingnon Blanc or Pinot Grigio is nice for this.
- Chopped, fresh parsley and tarragon, about 2 T each or 1 T each dried.
- 2 T finely diced shallot or onion.
Bring liquid to boil, cover and simmer for 12-16 minutes depending…Then, remove fish and lemons, reduce to 2-3 T. Pour through strainer into bowl containing 1 T honey, 2 T EVOo