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Cold Poached Salmon with
Creamy Dill and Fig Sauce
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Figs are in season. Figs are very high in dietary fiber and mineral content. No peeling or pitting is required to enjoy their grainy, yet creamy texture and a sweetness all its own.
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| Ingredients: Salmon 1 cup dry white wine 1 lemon, cut into quarters, plus addtional wedges for garnish 2 bay leaves 1 tsp. whole black peppercorns 1 1/2 pounds salmon fillet 4 Mission figs Dill sprigs, for garnish |
| Sauce 2 Mission figs 2 Tbsp. cranberry juice or cherry juice 1/2 cup sour cream 2 Tbsp. chopped fresh dill 1/4 tsp. salt 1/4 tsp. freshly ground pepper |
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| Instructions: 1. To poach salmon: In a 12-inch skillet, bring 2 cups water, wine, lemon quarters, bay leaves, and peppercorns to a boil over high heat. Reduce heat and simmer 10 minutes. Add salmon and cover; cook 7 minutes. Remove skillet from heat and let stand, covered for 10 minutes. Transfer salmon to platter and let cool to room temperature. Chill, covered for at least 2 hours, but no more than overnight. 2. To make sauce: In a food processor, puree 2 figs with cranberry juice. Transfer to small bowl and stir in sour cream, dill salt, and pepper. Chill, covered, until ready to serve. 3. Just before serving, halve-4 figs lengthwise. Using a serrated knife, cut salmon into 4 pieces. Serve salmon with sauce. Garnish with fig slices, lemon wedges, and dill springs. Makes 4 servings. |
| Source: O Magazine, Sept. 2004 |
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