I usually bake salmon in the winter; mon mari cooks it on the grill in summer.
I never poach it, although that’s a traditional method for cooking salmon.
Mon mari doesn’t like the idea of poaching.
He doesn’t like the idea of ‘boiling’ food.
We struggle with soups, stews and braises….
The ‘oven poaching’ was a compromise.
Oven Poached Salmon with Dill and Caper Sauce
Total time: 25 minutes
- 2 salmon fillets, 12oz total, (350gr), skinned
- 1 bay leaf
- 1/4 tsp peppercorns
- 2 tsp white Balsamic vinegar
- 1/3 cup chicken stock
- 1/3 cup Greek yogurt
- 1 tbs capers
- 4 tsp dill weed, fresh or dried, divided
- 1/2 tsp Herbes de Provence
- 1 tsp cornstarch dissolved in 1 tbs water
- Put salmon in a small baking dish. Add bay leaf, peppercorns, vinegar and chicken stock. Sprinkle 2 tsp dill on top of the salmon.
- Cover and bake, 350F (175C) for 15 – 20 minutesm, until salmon is opaque.
- When done, remove salmon and keep warm.
- Strain the poaching liquid into a saucepan and heat to boiling.
- Add cornstarch mixture and stir until thickened.
- Remove from heat, stir in herbs, capers and yogurt.
- Spoon over salmon and serve.
As long as we’re thinking salmon – here are a few more of my favorites….
And my absolute favorite way to eat salmon…..
Irish Smoked Salmon – with nothing but a squeeze of lemon.
The capers and egg were for mon mari