Salmon with Creamy Dill Sauce
ready in 45 min.
- 4 fresh Salmon fillet (110 g | 4 oz each)
- 2 cups water
- 1 cup white wine
- ¼ cup Celery (washed; trimmed and chopped)
- 1 onion (peeled and chopped)
- For Sour Cream Dill Sauce
- ¼ cup Sour cream
- ¼ cup plain Yogurt
- 1 Tbsp fresh Dill (snipped)
- 1 ½ tsps Dijon mustard
- 1 pinch salt
1 Tablespoon, 1 Measuring cups, 1 Small pot mit Deckel, 1 Wooden spoon, 1 Sieve, 1 Cutting board, 1 Knife, 1 Teaspoon, 1 Immersion blender
For Fingerling Potatoes:
In a large pot, combine salt, water and potatoes. Bring to a boil and cook for about 25 minutes or until the potatoes are fork tender. Drain well. Toss with butter and season to taste with salt and pepper.
For Salmon Fillet:
Rinse salmon under cold water and pat dry with paper towels. Set aside.
In a nonstick skillet, combine, water, wine, celery and onion and bring to a boil. Reduce heat, add salmon and poach uncovered, for about 8 minutes or until fish is firm and flaky.
For Sour Cream Dill Sauce:
In a small bowl, combine all ingredients and mix well.
Divide salmon and potatoes between individual serving plates. Spoon dill sauce over salmon and garnish with fresh dill. Serve.