July 30, 2013

SO SOMEONE COMPLAINED A WHILE BACK that I haven’t put up enough recipe and cooking posts lately. It’s true. In my defense, it’s because our current diet — low carbs, high protein, low salt, and rushed by being too busy — doesn’t lend itself to anything fancy: Typically, a piece of grilled meat or fish along with some (usually grilled as well) asparagus or something.

But last night I tried, with some success, to replicate the cold poached salmon with dill that we had in New York at a French place that we liked a lot. Here’s the recipe:

Salmon Filet
Water and white wine to cover (I used a Ferrari-Carano Fume Blanc, but that’s just because it’s what I had open. I went heavier on the wine in relation to water than most would, I suspect.)
Vidalia onion, finely chopped
Fresh dill & tarragon, finely chopped
Cup Light sour cream
Dijon mustard
Salt and pepper
Two whole avocados.

First, put the diced onions in the pan and heat them up. Then add the salmon and the wine/water mixture, along with a generous portion of the dill and tarragon; reserve the rest for the dill sauce. Also a generous teaspoonful of capers Turn heat down to simmer and let poach until opaque.

Combine the sour cream, the dill and tarragon (how much depends on how dill-y and tarragon-y you want the sauce to be — I used about a tablespoon of each, but kind of wish I’d used more) a tablespoon of mayonnaise, a teaspoon of dijon and mix thoroughly. Taste and adjust proportions until you like it.

When the salmon is done, put it on a plate, cover with foil, and put it and the sauce in the fridge (I cooked this right after lunch) and serve cold at dinner time. Add avocado slices and you’ve got a delicious cool summer meal.

The French place used a dill vinaigrette in the place of the sour cream sauce, but that seems a lot more fattening. But it was good, though I think this was just as good with fewer calories. The Insta-Wife and Insta-Daughter raved. If you give this a try, let me know how it turns out.