Back to Recipe Menu

Poached salmon with dill mayonnaise & lots of vegies

Method

  • Put the fennel, carrot, red onion, celery, wine, seasonings and a few sprigs of dill in a deep sauté pan (or large heavy-bottomed pan) with water to cover. Bring to the boil and cook for about 5 mins, adding more water if needed. 
  • Then place the salmon on top of the vegies, in one layer, and add the frozen corn and peas, burying them in the liquid. Turn the heat down and gently simmer for 5 mins, turning after 2½ mins. Then remove the pan from heat, cover and set aside for another 5 mins.
  • Combine the mayonnaise with the lemon juice, mustard, sour cream and 1 tbsp chopped dill.
  • Serve the salmon on a bed of the vegies with a dollop of dill mayonnaise on top.

Ingredients

  • ½-1 fennel bulb, cleaned well, cored & sliced
  • 1 medium carrot, sliced & halved
  • ½-1 red onion, cut into wedges
  • 2 celery stalks, cut into chunks
  • ½ cup dry white wine
  • sea salt & freshly ground pepper
  • 1 bunch fresh dill
  • 4 x 180 gm salmon steaks
  • ¼ cup frozen corn
  • ¼ cup frozen peas
  • 1 cup mayonnaise
  • juice of ½ lemon
  • 1 heaped tbsp Dijon mustard
  • a good dollop of sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm