Food Network: My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint

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My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint
Recipe courtesy Rachael Ray and Maggie

Ingredients
Potatoes:
2 pounds red skinned small new potatoes
Coarse salt
1 tablespoon butter
3 tablespoons chopped fresh mint, a handful of leaves, finely chopped
1 teaspoon sugar

Salmon:
7 (6-ounce) portions fresh Norwegian salmon fillets, individually packaged in fish
department or market
2 cups dry white wine

2 to 3 cups water
1 bay leaf, fresh or dried
Bouquet of fresh tarragon, dill and parsley sprigs, tied with kitchen string

Garnish and accompaniments:
1 bundle fresh watercress, washed and trimmed
1/2 English or seedless cucumber, thinly sliced
4 slices pumpernickel bread, quartered
2 cups sour cream
2 tablespoons prepared Dijon mustard
1/4 cup chopped herbs, a few sprigs each tarragon, dill and parsley

Directions
Place potatoes in a pot and cover with water. Cover

pot and bring water to a boil. Add a generous amount of coarse salt to the water,
a few healthy pinches. Reduce heat to medium and boil covered until tender, about
12 minutes.

Place salmon fillets in a large deep skillet or divide between 2 skillets if you
do not have a pan large enough to accommodate all 8 portions. The additional
portions will provide the cooked salmon for salmon cakes on another night. Pour
wine and water into the pan so that just the very top of the salmon is exposed.
Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley
to the pan and set it down into the liquid. Place the pan or pans over high heat
and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach
salmon for 10 minutes or, until fish is firm and opaque.

Drain your potatoes and return them to the hot pot. Add butter to the pot and turn

potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the
potatoes.

Combine sour cream with Dijon mustard and chopped herbs in a small bowl.

Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of
the salmon and place in the refrigerator or freeze for salmon cakes meal.

To serve, place a piece of salmon on a plate and garnish with sauce. Serve
pumpernickel squares, watercress and sliced cucumber along side the fish. Add
minted red potatoes to the plate and serve.