Saturday, April 7, 2012

Oven Poached Salmon with Lemon Dill Caper Sauce

I recently had dinner for a friends birthday and we were served the most delicious poached salmon with a dill sauce.  After complimenting the host and hostess on such an amazing meal I asked what their secret was as poached salmon can be a bit tricky.  She explained that she poached the salmon in the oven in a little bit of white wine.  The next day I thought I would see what recipes I could find for both the salmon and the sauce....well I was in luck because between Rachel Ray and Pinterest I was able to come up with my own recipe!  Bare with me though because since I was winging it I didn't do much measuring....I promise it does matter though!  Here we go.....

For the salmon....

Oven Poached Salmon

Salmon Filet
lemon, sliced
Onion, thinly sliced
fresh dill
white wine
1 tablespoon butter
salt and pepper

Preheat oven to 350 degrees.  On a large sheet of aluminum foil lay out the lemon and onion slices.  Place the salmon on top of the lemons and onions and top will fresh dill.  
 
Fold up the sides of the foil and pour in about 1/4 cup of white wine and salt and pepper to taste. 
Top with a pat of butter and close up the foil pocket.  
Bake for 17-20 minutes on 350. If you have a meat thermometer 170 degrees means it's done.  You can with serve immediately or store in the refrigerator until ready to eat as it is just as delicious cold!

No on to the sauce...

Lemon Dill Caper Sauce

1 cup plain yogurt
2 heaping tablespoons caper, drained
1 tablespoon Dijon mustard
1 teaspoon horseradish
1/2 cup fresh dill
Zest of 1 lemon
salt and pepper to taste
Combine all ingredients and let sit for several hours, if not overnight, stored in an air tight container.
  
Serve on top of the salmon....forgive me, I got a little carried away but who cares.....it's yogurt, right??



I just thought these pictures were hysterical of Annabelle!
 
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9 comments:

  1. Was going to make this tonight. I see a lemon in the photo and am assuming you adding the zest to the sauce? What about the juice?
    my email is robinannl@comcast.net
    thanks

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  2. I'm also curious about the answer to Robin's question, as well as one that might seem novice....is the 1/2 cup of dill before you chopped it or after??

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    1. Hi there! Thanks so much for your question! I use the zest of the lemon in the sauce and then slice it to put it under the salmon. As for the dill, I eyeball this one so it is before I chop it....stems and all! It is certainly not necessary to be exact, just a matter of taste really! Please let me know if you have any other questions!

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    2. Beautiful, thank you SO much!!! I have the sauce chilling in the fridge as we speak so your timing is perfect. Cannot WAIT to try this! THANK YOU! - lori

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    3. That's awesome! Please let me know what you think....I am always open to suggestions!

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  3. It was really good! I overdid the fish a bit...I kept checking the thermometer and the reading was still at 145degrees after 25+ minutes. But it was my first time poaching fish, so maybe I just have to learn about reading the texture properly. But everything else was great!

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  4. I have tried this yesterday......and it was just awesome.My hubby is becoming your big fan than me.

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    1. That is awesome!!! I am thrilled you and the hubs enjoyed it!!

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  5. Used throughout medieval Europe and dating back to the Roman Empire, the clome oven was a fixture in many farmhouses and villages. http://toasterandoven.com/panasonic-stainless-steel-glass-toaster-smoke-violet-nt-zp1h-nt-zp1v/

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