DAY 2
Poached salmon is a classic Christmas dish for a hot climate, the delicate fish and rich yoghurt-based dill sauce perfect to kick off a pre-Christmas lunch with friends.
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Got a great poached salmon recipe? Email janine.graham@fairfaxmedia.com.au
Poached salmon and dill sauce
- 1 tsp garlic salt
- 1⁄2 tsp red pepper flakes
- 1⁄2 cup onion, sliced thinly
- 1⁄2 lemon, sliced thinly
- 900g (2 pound) salmon filet
- 1 large cucumber, peeled and sliced, for garnish
Dill sauce
- 1 cup plain fat-free sour cream
- 1 packet (40g) vegetable soup mix
- 1⁄2 cup fresh dill, chopped, plus extra for garnish
Method:
►In a large skillet, bring 2 quarts (1.8 litres) of water to a boil. Add garlic salt, red pepper flakes, onion and lemon, and simmer for several minutes.
►Gently place the fish in the water bath. Poach for 3 to 5 minutes on each side, until inside is no longer deep pink and the fish is flaky. Remove from water bath immediately and cool.
►In a small bowl, stir together yogurt, soup mix and chopped dill. Coat the entire surface of the fish with the yogurt or sour cream. Garnish with a full layer of cucumber. Accent with lemon and dill.
►Chill for 30 minutes or until ready to serve.
Recipe: Armidale Express staff
