Poached salmon with dill sauce

Serving 4 people for dinner


For the fish:

1 salmon fillet
4 lemons(I use Mayor lemon)
1/2 bundle fresh dill
3 cans Swanson's chicken stock(or vegetable)


For dill sauce:

1/2 lb(8 oz)natural sour cream
1/2 bundle finely chopped dill
2 tbsp Mirin (Japanese cooking sweet sake from Asian market,
I like Takara Masamune or get one in supermarket)
1 tsp rice vinegar


How to poach salmon:


You do not want to put the fish in the liquid, it will cook not poach. If you have poaching dish (if not get large pot with steamer in it, you have to cut the fish to fit), put first slices of lemon and top it with slices of dill. Put as much soup in the bottom so it does not reach the fish. Put fish on top and again put lemon and dill on top of that. Bring the liquid to boil and poach until done. You will have to check the inside, if it is still very pink it is not done.


For dill sauce:

Take all ingredients and mix together. Serve with fish

To accompany all, serve with SAFFRON RICE. Find the recipe in the blog. This is very mild and enjoyable meal.