Poached Salmon Fillets With Dill-and-Ginger Vinaigrette

By Pierre Franey

Published June 30, 1992

Total Time
10 minutes
Rating
4(65)
Comments
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Ingredients

Yield:4 servings

  • 4 boneless salmon fillets with skin on, about 6 ounces each

  • 8 large sprigs fresh dill

  • 1 bay leaf

  • 4 whole cloves

  • Salt to taste

  • 8 whole black peppercorns

  • 2 tablespoons white vinegar

FOR THE GINGER VINAIGRETTE

  • 2 tablespoons Dijon mustard

  • 1 tablespoon grated fresh ginger

  • 2 tablespoons finely chopped shallots

  • 1 teaspoon finely chopped garlic

  • 2 tablespoons tarragon vinegar

  • ¼ cup diced canned pimentos

  • Salt and freshly ground pepper to taste

  • ½ cup olive or corn oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 218 milligrams cholesterol; 1093 calories; 23 grams monosaturated fat; 30 grams polyunsaturated fat; 16 grams saturated fat; 81 grams fat; 2 grams fiber; 1090 milligrams sodium; 82 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the fish fillets in a shallow saucepan with enough water to cover. Add the dill, bay leaf, cloves, salt, peppercorns and vinegar. Bring the water to a boil and simmer for 3 minutes. The center of the steaks can be underdone if desired. If not, cook 2 minutes longer. Do not overcook.

  2. Step 2

    Drain, and serve with the ginger vinaigrette.

  3. FOR THE GINGER VINAIGRETTE:

    1. Step 3

      To make the vinaigrette, place mustard, ginger, shallots, garlic, vinegar, pimentos, salt and pepper in a mixing bowl. Blend well with a wire whisk.

    2. Step 4

      Add the olive oil, whisking rapidly until well blended.

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Ratings

4 out of 5
65 user ratings
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Comments

Molly

The poaching directions work well. I was serving my salmon w Russian cucumber salad and garnished with egg slices, so i skipped fill and bay leaf but lemon juice, peppercorn, broth and water made a fine basic poach.

Molly

The poaching directions work well. I was serving my salmon w Russian cucumber salad and garnished with egg slices, so i skipped fill and bay leaf but lemon juice, peppercorn, broth and water made a fine basic poach.

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