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Poached Salmon Fillet with Dill Caper Sauce
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 2)
1½ tablespoons capers – sliced
600ml (1.3pt) cream
2 x 300-400g (10.5-14oz) salmon fillets – skin off
1 tablespoon fresh dill – chopped
1½ tablespoons fresh chives – sliced
Salt and pepper – to taste
Method:
Heat a large saucepan over medium heat.
Add the cream and sliced capers.
Stir through until the cream starts to simmer.
Lower the heat.
Add the salmon fillets and half the dill.
Turn the heat down to low.
Slowly poach for 4 minutes, or until the salmon is pink.
Remove and allow to rest.
Pour the pan sauce into a gravy boat.
Serve hot with sauce, whole baby capers, the remaining dill, fresh chives, salt, and pepper.
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