Poached Salmon with Roasted Shallot-Dijon Sauce

This poached salmon is actually very versatile.  It can be served hot, very cold or at room temperature.  I think it really depends on what you like, and what time of year it is.  On a hot summer day, cold poached salmon is a very light and delicious entree.  This main course is easy on the waistline, but it delivers big-time in flavor.  And to make it outstanding?  Serve the Roasted Shallot-Dijon Sauce along side.  Now include one of your favorite vegetables or salad (or try one from this blog),  and you'll be wondering if you're at a gorgeous spa somewhere.  Slip into your white terry robe and enjoy.

Poached Salmon

4 wild salmon fillets, about 5-6 oz. each (skins removed)

4 scallions, coarsely chopped

1 medium yellow onion, thinly sliced,

1 bay leaf

4 sprigs fresh thyme

Salt and pepper

2 cups chicken broth

1 cup dry white wine

In a large saute pan, place the salmon. Add the onions, bay leaf, fresh thyme on top and around the sides of the salmon.  Sprinkle fish fillets with salt and pepper.  Pour the broth and the wine in the pan, making sure to completely cover the fish.  (If more liquid is needed to cover, use water.)  Cover pan with a tight fitting lid.  (If one isn't available, use aluminum foil.)  Put on medium high heat and bring to a gentle boil.  Reduce the heat to low and poach for 15-20 minutes, until salmon can be pierced easily with a knife.  If serving the salmon hot, carefully remove the fillets from the poaching liquid and put on plates or serving platter.  If serving cold, transfer salmon and its poaching liquid to a container and cover.  Put in the refrigerator for several hours or overnight.  To serve, arrange Boston or Butter lettuce leaves on 4 plates.  Remove salmon from poaching liquid and place on lettuce. 

Roasted Shallot-Dijon-Dill Sauce for Poached Salmon

6 shallots, peeled
1/4 cup olive oil, divided
1/2 cup sour cream
2 Tbsp. Dijon mustard
2 tsp. coarse-grained mustard
1 garlic clove, chopped
3 Tbsp. fresh dill, chopped
Salt and pepper

Preheat oven to 375 degrees Fahrenheit.

In a small bowl toss shallots with 2 Tbsp. olive oil and season with salt and pepper.  Put in a small baking dish and roast in oven for 30 minutes, stirring once or twice, until they are soft and slightly caramelized.  Remove from oven and cool in roasting dish.

Coarsely chop shallots and place in food processor.  Add remaining ingredients, including the oil from the roasted shallots.  Process until smooth and season with salt and pepper.