Tender, moist and flavourful poached salmon bathed in a creamy dill sauce…no wonder it is part of the Chairman of Viking Cruises favourite meal.
I served this as the main course of my Viking Cruise Ship Dinner Menu, along with steamed new potatoes and baby carrots.
Full disclosure – the original recipe has a Chive Sauce, which would be delicious too. But the dill in my garden was perfectly ready and the chives were past their ‘best before date’. So I made it a dill sauce instead of chives.
I have not paid much attention to poached salmon, thinking it to be bland and defaulted to air frying, BBQing, baking – you name it. ABP-anything but poached!
How silly of me! this poached salmon is moist, perfectly, evenly cooked and the sauce gives it all the flavour you might hope for!
Poaching is easy and fast and the clean up is a cinch. Think of it as a ceamy, moist foil for your sauce!
See the detailed suggestions in Viking Cruise Ship Dinner Menu with pairings. In short you could go Muscadet Sèvre et Maine, Sauvignon Blanc, Pinot Grigio, unnoaked Chardonnay, dry rosé or Beaujolais.
Viking Cruise Recipe: Poached Salmon with Dill Sauce
- 24 oz salmon fillets skin off
- 1 pint 35% cream 475 ml
- 2 3/4 oz butter 80 grams
- 2 Tbsps fresh dill fronds minced (original recipe calls for1 tbsp chopped chives)
- 1/2 tsp salt
- 1/2 tsp pepper
New Potatoes and Baby Carrots
- 16 new potatoes scrubbed to clean and remove any loose skin
- 16 baby carrots trim ends and scrub
- Bring water to a boil in a steamer large enough to hold the potatoes and the carrots. Steam the vegetables about 12 minutes. You can set aside at this point if you are preparing this part of the meal ahead of time.
- Bring a Dutch oven or large pot of salted water to a boil. Reduce heat to keep the water warm.
- While the vegetables are 'pre-steaming and the water is coming to a boil, heat the cream in a sauce pan over medium/high heat. Allow the cream to reduce to half. Keep warm over low heat till salmon is ready.
- About 12-15 minutes before you want to serve, return the water in the steamer and the Dutch oven to a boil. Add the salmon to the Dutch oven of boiling water, reduce the heat and allow salmon to cook about 8 miutes. At the same time allow the potatoes and carrots to steam a further 8 minutes or so until they are fork tender. Check the potatoes and carrots periodically so they don't overcook. Salmon should be opaque all the way through and flake easily when it is done. While the salmon and vegetables finish cooking, increase the heat for the cream to medium, whisk in the butter, add the salt and pepper and dill and mix evenly.
- Divide salmon and vegetables among 4 plates, spoon the dill cream sauce over the salmon and serve.
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