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Poached Salmon With Dill Horseradish Sauce Recipe

Name: Poached Salmon With Dill Horseradish Sauce Recipe
Prep time: 18 min
Total time: 1 h
Cuisine: French
Ingredients: :; 2 cups white wine; 2 cups vegetable stock (or water); 2 onions, coarsely chopped; 1 small bunch dill; 5 sage leaves; 3 bay leaves; 2 lemons, quartered; Kosher salt and cracked black pepper; 2 pounds salmon filet; :; 2 tablespoons finely chopped dill; 2 tablespoons prepared horseradish; 2 tablespoons lemon juice; 1/4 cup sour cream; 1/4 cup mayonnaise; Kosher salt and cracked black pepper; Sliced chives, to garnish

Poached Salmon With Dill Horseradish Sauce Recipe reads citrus 6.2, sourness 5.9 and umami 4.5 on Palate's 0–10 flavor X-ray — a French main, about 1 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.2 / 10
Sweet & Fruity — 2.6 / 10
Sour & Bright — 8.0 / 10
Bitter & Earthy — 1.7 / 10
Rich & Fat — 3.9 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Citrus 6.2 · Sourness 5.9 · Umami 4.5 · Richness 3.9 · Herbaceous 3.6 · Salinity 2.7 · Allium 2.7 · Marine & Briny 2.6 · Sweetness 2.1 · Funk & Ferment 2.0 · Fruity 1.8 · Bitterness 1.4 · Warm Spice 1.3 · Earthy 1.2 · Heat 1.1 · Floral 1.1 · Smoke 0.6

What's in it (18)

:
2 cups white wine
2 cups vegetable stock (or water)
2 onions, coarsely chopped
1 small bunch dill
5 sage leaves
3 bay leaves
2 lemons, quartered
Kosher salt and cracked black pepper
2 pounds salmon filet
:
2 tablespoons finely chopped dill
2 tablespoons prepared horseradish
2 tablespoons lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
Kosher salt and cracked black pepper
Sliced chives, to garnish

Time & effort: about 1 hr (18 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 140.6 kcal, 5.6 g protein, 5.1 g fat, 14.9 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

Bring a kettle of water to a boil then remove from heat. Heat white wine, vegetable stock (or water) onion, dill, sage leaves, bay leaves to a large skillet and bring to a simmer. Add lemon quarters to liquid squeezing each one into the skillet before adding it, then simmer for an additional 15 minutes. Season to taste with salt and pepper.
Add salmon, skin side down to the simmering liquid. Using the hot water from the kettle add additional water if necessary to cover the salmon. Cook until salmon is just cooked though, about 8 minutes. Remove from liquid and let sit for 15 minutes.
In a small bowl mix together dill, horseradish, lemon juice, sour cream, mayonnaise and season to taste with salt and pepper.
Divide the salmon between 4 plates, then top with dill horseradish sauce and sprinkle with chives. Serve with a light green salad and a light white wine.

Dishes with a similar flavor shape

Lemon-Dill Greek Baked Cod — Greek
Shrimp and Poblano Tacos with Lime Crema — Mexican
Greek-Style Grilled Swordfish Steaks — Greek
French-Style Shrimp Salad — French
Turtle Soup — Cajun/Creole

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.