Photo: Oven Poached Salmon a la Paige with Dill, Vidalia Onion and Cucumber Relish Recipe
Ingredients
- 1 tablespoon cold butter
- 4 portions, 6 to 8 ounces each, salmon fillets
- Salt and pepper
- Several sprigs plus 3 tablespoons chopped fresh dill
- 2 cups chicken broth or water
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 cup white vinegar or white wine vinegar
- 1 small vidalia onion, chopped
- 1/2 seedless cucumber, chopped
- 2 radishes, chopped
Directions
Preheat oven to 400 degrees F.
Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes.
Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve.
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By allyto1024
Houston, TX
on September 19, 2012
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I was serving cold poached salmon to a large crowd so I left the salmon fillets whole when completing this recipe. I prepared the fish almost exactly according to the recipe, completing it the night before. I did add more dill to both the fish poaching liquid & to the relish.When the fish was cooked, I removed it from the poaching liquid and put the whole fillets in the frig overnight. I also made the relish (minus the radish the night before so it could marinate in the frig all night. It was absolutely delicious the next morning when I added the radish. I served the cold fish fillets whole on a decorated tray and draped a portion of the relish over the fillets. I will definitely make it again but next time I will poach in a white wine and season more heavily.
By Cook from Veron...
on March 22, 2012
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This was light and refreshing! Perfect for a spring or summer day....The relish makes the dish. Fish is simply poached in broth so flavor comes from relish.
By D.R.Butler
Albany
on February 24, 2012
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Finally--something to do with a radish! I will try doing the salmon in a pan to give this a little kick. I don't think my dill was working hard enough. The vinegar dominates. You either get the relish flavors or the fish: relish and fish aren't really talking to each other. A fine mid-week ensemble.
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