{"id":1139646,"date":"2021-11-11T11:31:11","date_gmt":"2021-11-11T10:31:11","guid":{"rendered":"https:\/\/asc-aqua.org\/?post_type=recipe&#038;p=139646&#038;source_id=139646&#038;target_id=1139646"},"modified":"2024-10-16T10:23:54","modified_gmt":"2024-10-16T08:23:54","slug":"poached-salmon-with-a-creamy-dill-sauce","status":"publish","type":"recipe","link":"https:\/\/asc-aqua.org\/seafood-recipes\/poached-salmon-with-a-creamy-dill-sauce\/","title":{"rendered":"Poached salmon with a creamy dill sauce"},"content":{"rendered":"\n<div class=\"block wysiwyg\">\n\t<div class=\"container\">\n\t\t<div class=\"row\">\n\t\t\t<div class=\"col-12\">\n\t\t\t\t<p>This recipe courtesy of <em>Scott Cooks Salmon<\/em><\/p>\n<p><strong>For the Salmon<\/strong><\/p>\n<p>Slice the onion, bell pepper and lemon a bit less than 6 mm thick. Put them all in the bottom of a pan and add any herbs you like. My favorites are fresh thyme and dill.<\/p>\n<p>Nestle the salmon into the pan.<\/p>\n<p>Pour wine (or a wine\/water mixture) up to the top of the fish and scatter peppercorns into the pan.<\/p>\n<p>Bring to a simmer for about 15 minutes. The time depends on the thickness of your salmon and how done you like it. You can test doneness by using a butter knife to see if the salmon flakes.*<\/p>\n<p>Remove the salmon from the liquid. Tent it if you want it warm. You can also refrigerate the fish and serve it chilled.<\/p>\n<p>*Note: the USDA recommends cooking salmon to an internal temperature of 62\u00b0C.<\/p>\n<p><strong>For the Sauce<\/strong><\/p>\n<p>Reduce the remaining liquid to 120 ml.<\/p>\n<p>Mix the yogurt or sour cream, dill and lemon juice and add salt to your taste. Whisk the reduced poaching liquid into the yogurt or sour cream.<\/p>\n<p>Put a bit of sauce on the salmon and pass the rest for those who really like to glom it on. Serve the fish with any vegetable or simple salad you like.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This recipe courtesy of Scott Cooks Salmon For the Salmon Slice the onion, bell pepper and lemon a bit less than 6 mm thick. Put them all in the bottom of a pan and add any herbs you like. My favorites are fresh thyme and dill. Nestle the salmon into the pan. Pour wine (or [&hellip;]<\/p>\n","protected":false},"featured_media":1139647,"template":"","tags":[],"recipe_species":[327],"recipe_dish_types":[],"recipe_methods":[82],"recipe_recipe_sources":[],"recipe_world_cuisines":[],"class_list":["post-1139646","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_species-salmon","recipe_methods-poached"],"acf":[],"_links":{"self":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe\/1139646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/types\/recipe"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/media\/1139647"}],"wp:attachment":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/media?parent=1139646"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/tags?post=1139646"},{"taxonomy":"recipe_species","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_species?post=1139646"},{"taxonomy":"recipe_dish_types","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_dish_types?post=1139646"},{"taxonomy":"recipe_methods","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_methods?post=1139646"},{"taxonomy":"recipe_recipe_sources","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_recipe_sources?post=1139646"},{"taxonomy":"recipe_world_cuisines","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_world_cuisines?post=1139646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}