This elegant dish is full of healthy fats, and though it seems fancy, it’s really simple–especially with the make-ahead sauce that’s bursting with fresh herbs. A salmon skin “chip” on each plate adds some fun texture and a little something different.
| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 scallions, white and light green parts, chopped (about 1/4 cup)
- 1 clove garlic, minced (about 1 teaspoon)
- 1/4 cup fresh parsley leaves
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon chopped fresh dill
- 1 oil-packed anchovy fillet
- Fine sea salt and freshly ground black pepper
- Four 4-ounce wild salmon fillets, skins removed and reserved
- Fine sea salt and freshly ground black pepper
- 3 sprigs fresh dill
- 1 lemon, thinly sliced
- 1 cup dry white wine
- 1 tablespoon extra-virgin olive oil
Instructions
- For the sauce: Combine the oil, scallions and garlic in a small unheated skillet. Turn the heat to low and cook undisturbed until the mixture begins to sizzle, about 30 seconds. Remove from the heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to mix, then blend until smooth. Season with salt and pepper to taste.
- For the salmon: Sprinkle the fish all over with 1 teaspoon salt and 1/4 teaspoon pepper. Add the dill and lemon slices to a large skillet with high sides. Pour in the wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish on top of the lemon and dill. Cover and poach until the fish is just cooked through and flakes easily when lightly pressed with a fork at its thickest part, depending on the thickness of the fish, 8 to 12 minutes.
- Just before serving, warm the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then add to the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until lightly browned and beginning to crisp, 4 to 6 minutes. (The skin will crisp up further as it cools.) Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin “chip” and serve with the remaining sauce on the side.
Nutrition Facts
| Calories | 390 |
| Total Fat | 27 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 80 milligrams |
| Sodium | 430 milligrams |
| Carbohydrates | 2 grams |
| Dietary Fiber | 0 grams |
| Protein | 32 grams |
| Sugar | 1 grams |
Reviews
The sauce is incredible! I had difficulty separating the skin from the salmon, so I ended up cooking it with the skin on. I also used (2) 6 oz filets. It was still great & I had a little sauce to spare for perhaps a salad or lettuce wrap tomorrow. I served the salmon with cauliflower rice & broccoli. YUM! No cravings after the meal – I feel very satiated, (which I think is always a sign of a well-balanced meal).