Poached Salmon with Crème Fraiche Herb Sauce

Poached Salmon with Crème Fraiche Herb Sauce
Pair with Diamond Collection Prosecco

Ingredients:

• 1 yellow onion, quartered
• 1 large celery stalk, cut into 2-3 pieces
• 1 large carrot, cut into large chunks
• 1 lemon, quartered
• 5 sprigs flat leaf parsley
• 5 sprigs dill + more to garnish the plate
• 8 cups water
• 1.25 lb or 4 fillets wild caught Atlantic salmon
• kosher salt
• cracked black pepper
• minced chives to garnish
• optional: caper berries

For the Crème Fraîche Herb Sauce:

• 8 oz crème fraîche
• juice of 1/2 lemon
• 2 tablespoons dill, minced
• 1 tablespoon flat leaf parsley, minced
• 1 tablespoon chives, minced
• 1/4 teaspoon kosher salt
• cracked black pepper

Directions:
Add the onions, celery, carrot, 1/4 lemon, parsley, dill, and water to a shallow 12” sauté pan.

Bring the vegetables and herbs to a low boil and cook for 10-12 minutes until fragrant.

Meanwhile, prepare the sauce by whisking together the crème fraîche, lemon juice, dill, parsley, chives, and salt until creamy. Season with a few cracks of black pepper to taste. Set the sauce in the fridge until it’s ready to serve.

Rinse the salmon and pat it completely dry on both sides with a paper towel.

Once the vegetables and herbs become tender and fragrant, gently lower the salmon fillet into the water. Cover the pan with a fitted lid.

Cook the salmon for 6-8 minutes depending on the size and thickness until it is opaque in color and flaky. A whole fillet usually takes longer about 10 minutes.

Spread a few sprigs of dill onto your serving plate in a fan like fashion. Remove the salmon with a large spatula and place it directly on top of the dill.

Garnish with minced chives, lemon slices, and a tablespoon of caper berries. Season with cracked black pepper. 

Spoon over the salmon a tablespoon of the crème fraîche dip and serve the remainder in a small bowl on the side.

Serve immediately or chilled at a later time.