Earlier this week I did a little tasting segment on The Broadcast showing how just a bit of seasoning, a bit of acid (lemon, vinegar, wine) can change the entire flavor profile of a dish and how it pairs with a particular wine, creating this tasty little treat as my example. Poaching fish has become one of the quickest and easiest way to make dinner, especially when you add great flavors to the poaching liquid, like wine or Cava, herbs and spices, and lots of citrus. For the show I just poached the fish in water, as it fit the premise of the segment, but made another dish for us for dinner that night with a touch more flavor to start with, then added this incredible, Greek inspired, sauce. Serve with a light Pinot Noir, Barbera or even a rich Chardonnay as the acid will cut through the creaminess of the wine.
Poached Salmon with Greek Dill Sauce
For the fish –
8 ounce salmon filet, skin and bones removed
salt and pepper
2 cups white wine
1 lemon, cut in half and 1 half cut into thin slices
10 sprigs assorted herbs (dill, thyme, parsley, cilantro)
1 teaspoon whole peppercorns
For the sauce –
1 cup low fat Greek yogurt
1 tablespoon olive oil
1 1/2 tablespoons chopped fresh dill
1/2 tablespoon chopped fresh parsley
pinch red pepper flakes
Juice and zest of 1/2 lemon
3/4 salt and 1/2 teaspoon white pepper
1/4 teaspoon Dijon mustard
1 tablespoon white wine or water
Add the wine, herbs, lemon slices and peppercorns to a large shallow saute pan with 1 1/2 cups water. Bring to a boil. Season the salmon well with salt and pepper on both sides (about 1/2 teaspoon of each). When the ingredients in the pan have come to a boil reduce to a simmer and add the fish. Simmer for 3 minutes on one side then flip the fish and simmer for another 3 minutes then remove the fish from the poaching liquid and set aside. Cut the filet in half for 2 servings. Squeeze the additional 1/2 lemon’s juice on to the fish with a half of a pinch of salt.
Meanwhile add the ingredients for the sauce together in a small bowl and whisk to combine. Adjust the seasoning to your taste. Serve the fish either at room temp or chilled topped with the sauce on a bed of herb couscous or lightly dressed spring greens.