What – you’ve never heard of oven poaching?
Okay…. It’s more of a descriptive phrase than a technique but it was different than roasting and one can’t really ‘braise’ a fish. Poaching is a common cooking technique for salmon but normally it’s done in a skillet on the cook-top.
As long as I was using the oven for roasting winter squash I decided to use it for the salmon as well.
As always I strive for easy.
Click here to Pin Oven-Poached Salmon with Dill Sauce
PrintOven-Poached Salmon with Dill Sauce
This tender, flaky salmon is ‘poached’ in the oven or baked in a little aromatic liquid which is then the basis of a creamy sauce.
- Prep Time: 5 minutes
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Fish
Ingredients
- 2 salmon fillets, 12oz total, (350gr), skinned
- 1 bay leaf
- 1/4 tsp peppercorns
- 1 tbs white Balsamic vinegar
- 1/3 cup chicken broth
- 1/3 cup Greek yogurt
- 1 tbs capers
- 4 tsp dill weed, fresh or dried, divided
- 1/2 tsp Herbes de Provence
- 2 tsp cornstarch dissolved in 1 tbs water
Instructions
- 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 minutes, 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.
Notes
Substitute regular yogurt or sour cream for the Greek yogurt
Nutrition
- Serving Size: 1/2 recipe
- Calories: 431
- Sugar: 3.2 g
- Sodium: 236.2 mg
- Fat: 25.6 g
- Saturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 7.9 g
- Fiber: 0.6 g
- Protein: 40.4 g
- Cholesterol: 99.7 mg
Keywords: salmon, poached salmon, dill sauce
We’ve been riding our bikes locally since the weather has turned cooler. We go early afternoon rather than in the morning, giving the sun time to warm things up a bit.
It also gives the sun time to brighten the sky and the leaves, allowing me to irritate mon mari with my constant stops to admire the colors.
To be fair, he’s not really irritated…. he just rides on slowly until I catch up. We have had a more colorful fall than usual this year.
Maybe it’s nature’s way of apologizing for the pandemic – if we have to stay home it might as well be beautiful.
Well, these plastic greenhouses that are everywhere are not particularly beautiful. I can understand their use and for the farmers who actually use them they are invaluable. One grower has acres of them and they are filled with strawberries, asparagus, lettuce, tomatoes, etc., depending on the season. But so many, like this one, haven’t been used in ages and are just full of weeds.
Maybe the farmer is just waiting for the right moment.
Kate, do you supposed regular balsamic would work? I used to have some white, but neither of us really liked it. Or maybe rice vinegar, which has a touch of sweet?
Regular Balsamic would work fine but I think rice vinegar would also work and preserve the color of the sauce.
Michigan’s color tours are over. They officially ended last weekend. The trees are all starting to turn now. Someone should have told the trees what the dates were. 😉
My paternal grandmother always ‘oven poached’ halibut. A little heavy cream, a pat of butter, salt and pepper. I couldn’t get enough of it as a kid. I can’t afford it now. Halibut has become a ridiculously priced fish here, sometimes upwards of $20 a pound. But for such a simple preparation, it was oh, so very tasty. I can’t see why salmon would be any less so prepared this way. Next time hubs is gone for a day or two, I’ll have to try this. 🙂
Heavy cream and butter – that would make any fish wonderful. Sadly, ocean fishing has been poorly regulated and too much over-fishing. And you are rather far from the ocean as well lol. Salmon is always good – enjoy it while the hubs is gone.
We’ve been commenting that the color is more beautiful than we remember! An apology for the pandemic…I like that.
Yes I have pan roasted/poached fish before and it’s marvelous…and easy.
And it should be apologized for!