Poached Salmon And Sour Cream
Delicate poached salmon served with a creamy dill sauce, combining subtle wine and broth flavors, perfect for a sophisticated yet easy dinner for four.
Ingredients
Instructions
- Make a roux by melting butter and stirring in flour until smooth.
- Poach salmon fillets in white wine and chicken broth until cooked through.
- Remove salmon from the poaching liquid and keep warm on a platter.
- Reserve the broth for the sauce.
- Using the roux, gradually add the reserved broth to the pan, stirring constantly.
- Add sour cream, salt, white pepper, dill weed, and Worcestershire sauce to the sauce mixture.
- Serve the salmon with the sauce poured over or passed on the side.
Tips & Substitutions
For a lighter sauce, consider using Greek yogurt instead of sour cream. If you prefer a different flavor profile, try substituting the white wine with lemon juice for a zesty twist. Always ensure the salmon is fresh for the best taste, and watch the poaching time to prevent overcooking—salmon should flake easily when done. Pairing this dish with a side salad can enhance the meal.
Serving Suggestions
Serve the poached salmon with the creamy sauce drizzled on top or alongside for dipping. It pairs beautifully with steamed asparagus or a light quinoa salad. For a complete meal, consider serving with roasted vegetables or a fresh green salad. This dish complements a glass of chilled white wine, enhancing the overall dining experience.
Storage & Reheating
Store any leftover poached salmon in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salmon in a skillet over low heat, adding a splash of broth or water to prevent drying out. The sauce can also be stored separately and reheated gently on the stove.
Nutrition & Diet Analysis (per serving)
Each serving of Poached Salmon And Sour Cream contains roughly 262 calories, with 11g protein, 48g carbohydrates, and 5g fat. It is an excellent source of iron (32% of the Daily Value), dietary fiber (29% of the Daily Value), and protein (21% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 895mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon fillets. Just be sure to thaw them completely before poaching for even cooking. Thaw them overnight in the refrigerator or under cold running water for quicker results.
What can I substitute for white wine in the poaching liquid?
If you prefer not to use white wine, you can substitute it with additional chicken broth or a mixture of water and lemon juice. This will still impart a nice flavor to the fish while keeping it moist during cooking.
How do I know when the salmon is done poaching?
Salmon is done poaching when it reaches an internal temperature of 145°F and flakes easily with a fork. Depending on the thickness of the fillets, this usually takes about 10-15 minutes. Keep an eye on it to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).