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Chardonnay Poached Salmon with Dill Dijon Whipped Cream Recipe

Chardonnay Poached Salmon with Dill Dijon Whipped Cream

Recipe courtesy Dan Smith and Steve McDonagh

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on December 25, 2011

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    This was an excellent way to prepare salmon for a party. The fact that it is made ahead was very convenient. I poached the salmon in the morning of the day of the party instead of the night before. Instead of foil pans, I used my large enamel turkey roaster pan. I placed parchment paper under the salmon and poured the basting liquid over. Balducci's had the juniper berries when I could not find them in other stores. The dill Dijon whipped cream was yummy. I forgot to add salt & pepper, and the next time I would definitely do so. The whole salmon fillet made a very atractive presentation on the plate, surrounded by lemon slices and topped with dill. Definitely a keeper.

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  • on March 22, 2010

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    I cooked this for a dinner party for eight and everyone had great compliments.
    i did invest in a good chardnay

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  • on June 17, 2007

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    This recipe is awesome and I have tried MANY others with delight.
    Your show is great! I love that you don't do too many things at once, even if your recipies are a bit complex. They provide me a twist on things I have done before, but you really kick it up "two notches." Your ideas really work for me!

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  • on April 19, 2007

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    This turned out so good. I was out of some of the spices so I used an Old Bay seasoning bag that is used for crab boils. It was awesome. Also, we are on diets, but I didn't want to miss out on the sauce so I used lite sour cream instead of heavy cream, doubled the dill and added lemon zest. This is one of my favorite new ways to cook salmon!

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  • on October 09, 2006

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    I also live in a warm climate. This is perfect for me. Loved the whipped cream/dijon mustard sauce. It aggravates me that I live in the 5th largest city in the US and have problems finding juniper berries. Had to leave it out, but still loved the results. Don't see enough of Dan and Steve on the food network. I have enjoyed every recipe of theirs that I have made

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  • on January 06, 2006

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    chef's secret

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  • on December 15, 2005

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    I had a dinner party for nine the other evening and everyone loved the salmon. It was soooo easy too. A tip for anyone who would like to make the cream sauce ahead of time, if you sprinkle 1/2 teasp. of unflavored gelatin over the 1/2 cup of cream before beating, the cream hold for several hours.

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  • on November 05, 2005

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    We love poached salmon but have never had such a flavorful poaching liquid. This is a definite keeper. Frankly, very good as an entree as we live in a warm climate. With a bottle of chilled chardonnay, crusty bread and some lemony dressed salad - can't be beat. Thanks so much for the show. I hope you continue

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