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Lemon Poached Salmon with Quick Pickle Sour Cream

Yankel Polak

Yankel Polak

February 6, 2019
Clock icon

35 min

Total

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4

Servings

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Fish / Seafood

Protein

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All I Want is Steak Gift Box

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  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

  • 4 ea ButcherBox Sockeye Salmon Fillet

Poaching Liquid

  • 1 c white wine

  • 1 ea lemon

    quartered

  • 3 ea bay leaves

  • 1 bu parsley stems

    save the leaves you will need them for the pickle sour cream

  • 1 Tbsp black peppercorns

  • 4 c water

Quick Pickle Sour Cream

  • 1 medium cucumber

    small dice

  • 1 red onion

    small dice

  • ¼ c champagne vinegar

  • 4 Tbsp fresh dill

    chopped

  • 4 Tbsp fresh parsley

    chopped

  • ½ c sour cream

  • 1 tsp kosher salt

  • ½ tsp ground black pepper

Step By Step

Instructions

Quick Pickle Sour Cream

1
Mix cucumber, onion, dill, parsley and champagne vinegar, season with salt and pepper and refrigerate for 30 minutes. Add sour cream to pickled vegetables immediately before serving.

Poaching Salmon

1
Place all poaching ingredients in medium pot and bring to a gentle simmer. Simmer for 5 minutes.
2
Add salmon to poaching liquid and turn heat to lowest setting.
3
Let salmon poach for 5 minutes. Gently remove from poaching liquid and let cool for 5 minutes before serving. Discard liquid.
4
Serve warm or chilled with some sauce spooned on top!

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