"Salmon steaks poached in creamy dill sauce.".
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Nutrition per Serving
Ingredients
Estimated total cost: €18.57 · €4.64/serving
- 1/2 cup fresh lemon juice (2 juiced halves reserved)Est. price €0.35–€0.70
- Coarse saltEst. price €0.02–€0.05
- 11/2 teaspoons whole black peppercornsEst. price €0.08–€0.15
- 4 salmon steaks (each 3/4 inch thick)Est. price €14.00–€24.00
- 1 small fennel bulb, trimmed and slicedEst. price €1.20–€2.50
- 1 small onion, thinly slicedEst. price €0.20–€0.50
- 1/2 cup finely chopped fresh dill, plus 8 sprigs, plus more sprigs for garnishEst. price €0.70–€1.50
- 8 sprigs flat-leaf parsleyEst. price €0.60–€1.20
- 1/2 cup mayonnaiseEst. price €0.45–€0.90
- 1/2 cup sour creamEst. price €0.50–€1.00
Steps
- 1In a large, wide pot, combine 6 quarts of water, 6 tablespoons of lemon juice, lemon halves, 1 tablespoon of salt, and peppercorns. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and allow it to simmer gently.
- 2Begin by seasoning 2 salmon steaks with salt. On a lengthy piece of parchment paper, arrange one-quarter portions of fennel, onion, dill, and parsley. Place the salted steaks on top, followed by another round of one-quarter portions of fennel, onion, dill, and parsley. Fold the parchment paper over to create a sealed packet. Repeat this procedure to assemble a second packet in the same manner.
Cultural note
Poached salmon dishes have a long history in European cuisine, particularly in Scandinavian and French cooking traditions. The use of dill and sour cream in this recipe reflects the influence of Nordic culinary practices.
Seasonal note
Salmon is typically in season during the spring and summer months, making this dish ideal for those seasons. Fresh dill and fennel are also commonly available during the warmer months, enhancing the flavors of the dish.
Health note
Salmon is a great source of protein and omega-3 fatty acids, which are beneficial for heart health. The dish is also rich in vitamins A and C from the lemon juice and herbs, and the high zinc content supports immune function.
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