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Recipes Nugget Markets Signature Recipes

Poached Salmon with Roasted Potatoes & Dill Crème Fraîche

Prep time
5 minutes PT5M
Cook time
25–30 minutes PT30M
Yield
4 servings
Difficulty
3 out of 5 on the difficulty scale
Poached Salmon with Roasted Potatoes & Dill Crème Fraîche Nugget Markets signature recipes

Both nutritious and delicious, this fish dinner is full of fantastic flavor thanks to the poaching liquid, potatoes and homemade dill sauce.

Ingredients

Dill Crème Fraîche:

  • ¼ cup chopped dill
  • 8 ounces crème fraîche
  • Kosher salt, to taste

Roasted Potatoes:

  • 2 pounds new potatoes, quartered
  • 2 ounces extra virgin olive oil
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 1 bunch Italian parsley, chopped (no stems)

Poached Salmon:

  • 2 quarts water
  • 1 cup white wine
  • ¼ cup white wine vinegar
  • 1 ounce black peppercorns
  • 2 tablespoons kosher salt
  • 1 shallot, peeled and halved
  • 1 bay leaf
  • 1 lemon, sliced into rings
  • 4 salmon fillets (8 ounces each)

Preparation

Preheat oven to 425°F.

To make the dill crème fraîche, combine chopped dill, crème fraîche and salt to taste, then whip to soft peaks and refrigerate.

For the potatoes, toss quartered potatoes with oil, salt and pepper, then roast for 15–20 minutes or until golden brown. When done, remove from oven and toss with chopped parsley.

While the potatoes are roasting, combine the rest of the ingredients (except the salmon) in a 6-quart pot and bring to a simmer. Let poaching liquid simmer 15 minutes, then immerse salmon and poach for 10–12 minutes, or until a thermometer inserted into the thickest part reads 145°F.

Serve salmon on roasted potatoes with dill crème fraîche.