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liquid white wine water onion mint lemon salt salmon cucumber cucumbers onion mayonnaise sour cream lemon zest juice salt salt pepper Pea Puree peas garlic mint butter salt ground black pepper water
Viewed: 47 - Published at: 9 years agoIngredients
- Poaching Liquid
- 1 cup white wine
- 3 cups water
- 1 small onion, sliced
- 5 -6 mint leaves (torn)
- 1 lemon, juice of, and then cut in 4 pieces
- 10 peppercorns (lightly crushed)
- 1 teaspoon salt
- 4 salmon fillets, i like to get thick slices not thin for this dish (6 oz each)
- Cucumber Lemon Sauce
- 2 medium cucumbers (peeled and lightly seeded)
- 1 teaspoon minced onion
- 1/4 cup mayonnaise (no low fat)
- 1/4 cup sour cream (no low fat)
- 1 teaspoon grated lemon zest
- 1 tablespoon juice
- 1 teaspoon salt (to drain the cucumbers)
- salt
- pepper
- Pea Puree
- 20 ounces peas, frozen
- 1 teaspoon minced garlic
- 1/4 cup fresh mint leaves (fine chopped)
- 1 teaspoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- water (to thin the puree if necessary)
Method
- Pea Puree -- In a medium sauce pan add 1/4 cup water, peas, mint, garlic and butter and cook for about 5 minutes until they begin to soften. Transfer to the blender and puree until creamy. Season with salt and pepper. This can easily be made earlier that day. Just reheat in the microwave or on the stove before serving. It only takes a few minutes.
- Cucumber Lemon Sauce -- Again, make this ahead and just refrigerate. Peel the cucumbers and then grate them using the larger holes of your grater. You could also use a food processor or other appliance if you have one. Once grated, I place the cucumber in a collander or strainer and sprinkle with a little salt. Let it set about 15-20 minutes. The salt will pull out some of the moisture so the sauce does not become to watery.
- Once the cucumber has set and drained a bit, add it to a medium size bowl. Then add the mayonnaise, sour cream, pepper, grated onion, lemon zest and lemon juice. Mix well and chill. Now since you only needed a little lemon zest and juice, slice up the other half of the lemon in 4 slices for a garnish over the fish.
- Salmon -- Takes just 10-12 minutes. In a large pan add the water, wine, peppercorns, mint, lemon juice, cut up lemon, onion and salt. Bring to a medium - high simmer and add the salmon skin side down, top with a lemon slice, cover and simmer for 5 minutes and turn the heat off and keep the salmon in the liquid until the salmon is tender but not over cooked. It should take another 3-5 minutes. It should flake easily but still a little pink and be moist.
- Serve -- I like to reheat the peas for just a couple of minutes, and put a small bed on each plate, about 1 cup per serving. Top with the salmon fillet, the lemon slice, a little salt and pepper to taste, and then a little of the cucumber lemon sauce.
- It is a nice easy, healthy dish which every now and then is a nice change to all those rich holiday foods. Make some steamed new potatoes and some grilled vegetables or broiled for a very nice light dinner. Even my best friend who is a meat and potatoes guy love this dish.
