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Poached Salmon with Fresh Horseradish Sauce

Serves 6 to 8
Time 2 hr 30 min
Chilled poached salmon with a refreshing horseradish sauce makes a lovely warm weather lunch dish. Use leftover salmon on sandwiches or in quick pasta meals. It's also delicious when added to a composed salad of blanched green beans, boiled small potatoes, tomatoes, hard-cooked eggs, fresh herbs, feta, olives and shallots.
Ingredients
  • 1 (3-pound) skin-on salmon fillet
  • 3/4 teaspoon fine sea salt, divided
  • 1 cup white wine
  • 1 yellow onion, sliced
  • 1/2 teaspoon peppercorns
  • 1/4 cup chopped dill, plus 8 whole sprigs
  • 1 (1-inch) piece horseradish root
  • 1 teaspoon lemon juice
  • 1 cup crème fraîche
  • 1 cucumber, peeled, (1/2 seeded and chopped, 1/2 sliced)
  • 1/2 teaspoon ground black pepper, divided
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Method

Season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Put 1 cup water, wine, onions, peppercorns and 4 sprigs of the dill into a roasting pan or fish poacher large enough to hold the fillet.

Add the salmon. If not covered by liquid, add just enough water to barely cover the fillet, then gently bring it to a simmer.

Cover and simmer about 10 minutes, until salmon is just opaque in the center. (Allow about 10 minutes of cooking time per inch thickness of fish.)

Remove from heat and let salmon cool slightly in liquid.

Transfer salmon to a large platter and set aside to cool slightly. Cover and refrigerate for several hours.

Meanwhile, make the horseradish sauce. Peel and grate the horseradish.

Depending on desired heat level, wait 2 to 3 minutes before tossing it in a bowl with lemon juice and salt. (The longer you wait, the hotter the horseradish will be.)

Stir in crème fraîche, chopped cucumber and chopped dill.

Taste and adjust seasoning with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper and lemon juice.

Chill until ready to serve.

Peel skin off salmon once cooled.

Garnish platter with remaining 4 dill sprigs and cucumber slices.

Serve with horseradish sauce on the side.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (3-pound) skin-on salmon fillet
  • 3/4 teaspoon fine sea salt, divided
  • 1 cup white wine
  • 1 yellow onion, sliced
  • 1/2 teaspoon peppercorns
  • 1/4 cup chopped dill, plus 8 whole sprigs
  • 1 (1-inch) piece horseradish root
  • 1 teaspoon lemon juice
  • 1 cup crème fraîche
  • 1 cucumber, peeled, (1/2 seeded and chopped, 1/2 sliced)
  • 1/2 teaspoon ground black pepper, divided
Shop with Prime

Exclusively for Prime members in select ZIP codes.