Ina Garten is the queen of comfort food. And her recipe for Poached Salmon with Dill Sauce is the perfect meal to cozy up with on a cold winter night. The salmon is cooked in a bath of white wine and water, then topped with a creamy dill sauce.
It’s simple, yet elegant and sure to please any palate.
This recipe for poached salmon with dill sauce is one of my favorites! It’s so simple and yet so delicious. The key to making this dish is to use fresh, wild-caught salmon.
This fish is packed with flavor and has a beautiful pink color that looks stunning on a plate. The dill sauce is the perfect finishing touch to this elegant dish.
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How Does Ina Garten Cook Salmon?
Salmon is a versatile fish that can be cooked in many different ways. Ina Garten, the host of the popular cooking show Barefoot Contessa, typically cooks salmon using either the oven or stovetop method. When cooking salmon in the oven, Garten typically rubs the fish with olive oil and seasonings before baking it at a high temperature until it is cooked through.
This method results in moist and flaky salmon that is packed with flavor. If cooking salmon on the stovetop, Garten again starts by rubbing the fish with
This stovetop method results in slightly firmer but still moist and flavorful salmon. No matter which method you use to cook salmon, Ina Garten’s tips for success are to start with fresh, high-quality fish and not overcook it. By following these simple tips, you’ll be sure to end up with delicious salmon that your whole family will enjoy!
What Temperature Do You Poach Salmon At?
Salmon is a delicate fish that can be easily overcooked. When poached, salmon should be cooked just until it is opaque throughout and still moist – this typically occurs at an internal temperature of 145 degrees F (63 degrees C). If your salmon fillets are thick, you may need to cook them slightly longer to ensure they are cooked through.
To keep your salmon from drying out or becoming tough, use a gentle cooking method like poaching. Poaching involves cooking the fish in hot liquid — typically water, broth, or wine — until it’s just done. The key to successful poaching is not to let the liquid boil; if it does, the fish will likely overcook on the outside before the center is done.
Here are some basic tips for perfect poached salmon: – Start with fresh or frozen wild-caught salmon. Avoid farm-raised salmon as it often contains added dyes and chemicals.
– Cut the salmon into even-sized fillets so they’ll cook evenly. – Season the Salmon lightly with salt and pepper. You can also add other herbs and spices to taste such as dill, parsley, or lemon juice.
– Bring the poaching liquid (water, broth, or wine) to a bare simmer before adding the salmon. Do not let it come to a full boil! – Gently lower the salmon fillets into the hot liquid using a slotted spoon or spatula.
Make sure they’re not touching each other in order for them to cook evenly all around. – Cover the pan partially with a lid and simmer until just cooked through – about 3 minutes per half inch of thickness for fresh/defrosted fish or 5 minutes per half an inch of thickness for frozen fish. Use a fork to test doneness – the flesh should flake easily but still be moist in the center when done.
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How Do You Tell When Poached Salmon is Done?
When poaching salmon, the key is to not overcook it. You’ll know the salmon is done when it is cooked through but still moist and tender. To test for doneness, insert a fork into the thickest part of the fish and twist gently.
The flesh should break apart easily and be slightly pink in the center.If you’re unsure, it’s better to err on the side of undercooked salmon since you can always cook it a bit longer if needed. Overcooked salmon will be dry and tough.
Can I Poach Salmon a Day Ahead?
Sure! Poaching is a great way to cook salmon if you want to make it ahead of time. Just be sure to keep the salmon covered in the fridge so it doesn’t dry out.
When you’re ready to serve, simply reheat the salmon in its poaching liquid until warmed through.
Credit: healthiestfoodrecipes.com
Conclusion
Ina Garten, the host of Barefoot Contessa, shares her recipe for poached salmon with dill sauce. She starts by seasoning the salmon with salt and pepper and then poaching it in a mixture of water and white wine. Once the salmon is cooked through, she removes it from the heat and makes a dill sauce to top it off.
The sauce is made by combining mayonnaise, sour cream, Dijon mustard, lemon juice, and chopped fresh dill. This dish can be served hot or cold and is perfect for a summer dinner party.
Amanda Wilks is a part-time writer and cooking enthusiast. It’s only recently that she discovered her passion for gastronomy, but since she did, not a single day passed without her cooking for her family and friends, who praise her creativity in the kitchen.
