Poached Atlantic Salmon with Cream Dill Sauce

Ingredients (serves four)

  • 3 cups water
  • 2 tablespoons lemon juice
  • 4 fillets of Atlantic salmon

Cream Dill Sauce

  • 250ml thickened cream
  • 60ml dry white wine
  • 1 dessertspoon lemon juice
  • 1⁄2 teaspoon lemon pepper
  • 3 spring onions, chopped
  • 1 clove garlic, crushed
  • 1 teaspoon fresh dill, chopped and extra for garnish
  • 1 dessertspoon fresh basil, chopped
  • 1 teaspoon fresh coriander, chopped

In a large frypan bring the water and lemon juice to the boil. Reduce to simmer and add the salmon fillets. Cook for five minutes or until tender. Serve on a warm plate with the sauce.

For the Cream Dill Sauce
In a small saucepan, bring the cream and wine to the boil. Reduce heat and simmer for ten minutes. Stir in the lemon juice, lemon pepper, spring onions, garlic and herbs. Cook until sauce thickens (3–5 minutes). Pour onto poached salmon and garnish with a sprig of fresh dill.

Feeding the Dinosaur Gene by Pam Mitchell and David Mitchell
Published by Wakefield Press, RRP $19.95