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Poached Salmon Salad

Source of Recipe


From "The Ultimate Cook Book" by Bruce Weinstein



List of Ingredients



• 1½ cups dry vermouth or dry white wine
  
• 1½ cups water
  
• 2 bay leaves
  
• 1 pound skin-on salmon fillet, cut in half widthwise
  
• 2 Tbsp mayonnaise
  
• 2 Tbsp sour cream
  
• 2 Tbsp minced cornichons (about 5) or dill pickles
  
• 2 tsp capers, drained and chopped
  
• 2 tsp minced dill fronds or 1 teaspoon dried dill
  
• 2 tsp lemon juice
  
• ½ tsp salt
  
• ½ tsp freshly ground black pepper
  






Instructions



1. Bring the vermouth or wine, the water, and bay leaves to a boil in a large skillet set over high heat. Add the salmon skin side down, cover, reduce the heat to low, and cook for 1 minute.
   
   
2. Remove the pan from the heat and set aside, covered, for 10 minutes. Transfer the salmon to a cutting board and continue cooling until easily handled.
   
   
3. Whisk the mayonnaise, sour cream, cornichons, capers, dill, lemon juice, salt, and pepper in a large bowl until creamy. Peel off the salmon skin, then crumble the fish into the dressing. Toss gently to serve.
   
   Makes 4 servings
   (Can be halved, doubled, or tripled)
   
   






Final Comments


To Store:
Cover and refrigerate for up to 2 days.