Ingredients
Potatoes:
- 2 pounds small red-skinned new potatoes
- Coarse salt
- 1 tablespoon butter
- 3 tablespoons finely chopped fresh mint, from a handful of leaves
- 1 teaspoon sugar
Salmon:
- 7 (6-ounce) fresh Norwegian salmon fillets, packaged individually from the fish section or market
- 2 cups dry white wine
- 2 to 3 cups water
- 1 bay leaf, fresh or dried
- Bundle of fresh tarragon, dill, and parsley sprigs, bound with kitchen twine
Garnish and accompaniments:
- 1 bunch fresh watercress, rinsed and trimmed
- 1/2 English or seedless cucumber, sliced thin
- 4 slices rye bread, cut into quarters
- 2 cups sour cream
- 2 tablespoons Dijon mustard, prepared
- 1/4 cup chopped fresh herbs, a few sprigs of tarragon, dill, and parsley each
Instructions
- Put the potatoes in a pot and add water to cover them. Put a lid on the pot and heat until the water boils. Stir in plenty of coarse salt, several good pinches. Lower the heat to medium and keep covered, boiling until the potatoes are soft, around 12 minutes.
- Arrange the salmon fillets in a large deep skillet, or use two skillets if one isn't big enough for all 7 pieces. The extra fillets will give you cooked salmon for making salmon patties another evening. Add wine and water to the skillet until only the tops of the salmon peek out. Drop in a bay leaf and the herb bundle of a few sprigs each of fresh tarragon, dill, and parsley, letting it sit in the liquid. Heat the skillet or skillets over high until the liquid boils. Turn down to medium-low, cover, and poach the salmon 10 minutes, or until it's firm and no longer translucent.
- Drain the potatoes and put them back in the warm pot. Toss in the butter and gently turn the potatoes to give them a light coating. Dust with the chopped mint and sugar.
- In a small bowl, mix the sour cream, Dijon mustard, and chopped herbs together.
- Lift the salmon out of the poaching liquid using a thin spatula. Set aside 3 fillets and store them in the fridge or freezer for your future salmon cakes dish.
- For serving, position a salmon fillet on each plate and top with the sauce. Add quarters of rye bread, watercress sprigs, and cucumber slices next to the fish. Include the mint-seasoned red potatoes on the plate and enjoy.
Discover the joy of this delightful, simple supper inspired by my English friend Maggie's cherished traditionstender poached salmon in a flavorful wine broth that flakes perfectly every time. Whip up the Dijon dill sauce, a creamy-tangy dream of sour cream, mustard, and fresh herbs, to elevate the fish's mild flavor with irresistible brightness. Crisp cucumber, peppery watercress, and hearty rye bread quarters add crunch and freshness, while new potatoes with mint shine as the buttery, sweet-herb side you'll crave again and again.
Ready in just 25 minutes, this stovetop gem keeps salmon moist and infused with bay leaf and herb aromasno oven required. Use premium Norwegian fillets for richness, but any fresh salmon works. Serve 4 with extras for patties, blending British pub vibes with everyday elegance. Toss boiled red potatoes in butter, mint, and a sugar kiss for that addictive finish; mix sauce in seconds for versatility over fish, bread, or veggies.
Plate warm salmon topped generously with sauce, fanned cucumbers, vibrant watercress, rye quarters, and steaming minted potatoes. Packed with omega-3s, protein, and balanced carbs (about 500-600 calories per serving), it's light, adaptablego gluten-free or yogurt-swappedand perfect for weeknights or guests. Prep herbs ahead, reuse poaching liquid as stock, and transform leftovers into salads or cakes. Channel Rachael Ray's magic for fresh, fuss-free luxury that sparks your kitchen adventuretry it tonight and taste the elegance!
