My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint

Name: My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 4 servings Coarse salt; 2 Tbsps prepared Dijon mustard; 473 milliliters dry white wine; 1 English or seedless cucumber, thinly sliced; 1 bay leaf, fresh or dried; 3 Tbsps chopped fresh mint, a handful of leaves, finely chopped; 59 milliliters chopped herbs, 3 sprigs each tarragon, dill and parsley; 4 slices pumpernickel bread, quartered; 907 grams red skinned small new potatoes; 170 grams fresh Norwegian salmon fillets, individually packaged in fish department or market; 473 milliliters sour cream; 1 teaspoon sugar; 1 sprig Bouquet of fresh tarragon, dill and parsley tied with kitchen string; 473 milliliters water; 1 bundle fresh watercress, washed and trimmed

My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint might be just the main course you are searching for. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 652 calories, 19g of protein, and 30g of fat per serving. Head to the store and pick up bouquet of tarragon, skinned new potatoes, bay leaf, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Place potatoes in a pot and cover with water. Cover pot and bring water to a boil.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.

Ingredients you will need

Coarse Salt

Water

Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night.

Ingredients you will need

Salmon

Equipment you will use

Frying Pan

Pour wine and water into the pan so that just the very top of the salmon is exposed.

Ingredients you will need

Salmon

Water

Wine

Equipment you will use

Frying Pan

Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid.

Ingredients you will need

Fresh Tarragon

Bay Leaves

Parsley

Dill

Equipment you will use

Frying Pan

Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.

Ingredients you will need

Salmon

Fish

Equipment you will use

Frying Pan

Drain your potatoes and return them to the hot pot.

Ingredients you will need

Potato

Equipment you will use

Pot

Add butter to the pot and turn potatoes to coat them lightly in the butter.

Ingredients you will need

Potato

Butter

Equipment you will use

Pot

Sprinkle the mint and sugar over the potatoes.

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Potato

Sugar

Mint

Combine sour cream with Dijon mustard and chopped herbs in a small bowl.

Ingredients you will need

Dijon Mustard

Sour Cream

Herbs

Equipment you will use

Bowl

Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.

Ingredients you will need

Salmon

Equipment you will use

Spatula

To serve, place a piece of salmon on a plate and garnish with sauce.

Ingredients you will need

Salmon

Sauce

Serve pumpernickel squares, watercress and sliced cucumber along side the fish.

Ingredients you will need

Pumpernickel

Watercress

Cucumber

Fish

Add minted red potatoes to the plate and serve.

Ingredients you will need

Red Potato

Equipment

Ingredients

Servings:

1Tbsp

butter 4servings

Coarse salt 2Tbsps

prepared Dijon mustard 473milliliters

dry white wine 1

English or seedless cucumber, thinly sliced 1

bay leaf, fresh or dried 3Tbsps

chopped fresh mint, a handful of leaves, finely chopped 59milliliters

chopped herbs, 3 sprigs each tarragon, dill and parsley 4slices

pumpernickel bread, quartered 907grams

red skinned small new potatoes 170grams

fresh Norwegian salmon fillets, individually packaged in fish department or market 473milliliters

sour cream 1teaspoon

sugar 1sprig

Bouquet of fresh tarragon, dill and parsley tied with kitchen string 473milliliters

water 1

bundle fresh watercress, washed and trimmed

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.