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      RECIPE TITLE "Poached Salmon with Dill Sauce" Author: Bridgehampton Weekends : Easy Menus for Casual Entertaining from Ellen Wright

    yields4 servings time-- difficultymoderate


    • Eight 1½-inch-thick salmon steaks or one 3-pound whole salmon
    • Pinch of salt
    • Freshly ground black pepper to taste
    • Pinch of dried thyme
    • 1/4 cup (1/2 stick) butter, softened
    • 1 small onion, thinly sliced
    • 8 black peppercorns
    • 4 sprigs fresh parsley
    • 2 bay leaves
    • 2 cloves garlic, crushed
    • 2 medium-size cucumbers, cut in half lengthwise and seeded
    • 2 cups light cream Dill sauce (below)

    Dill Sauce: 1 cup mayonnaise 3 tablespoons finely chopped fresh dill 2 tablespoons freshly squeezed lemon juice


    1. Preheat the oven to 350 degrees F.
    2. Rub the salmon steaks with the salt, pepper, and thyme. Butter a glass baking dish large enough to hold the salmon in a single layer and coat both sides of the fish with 2 tablespoons of the butter.
    3. Put the onion slices on top of the fish, then add the peppercorns, parsley, bay leaves, garlic, cucumbers, and cream.
    4. Cover the dish tightly with a sheet of aluminum foil.
    5. Bake until the fish pulls away from the bone and is pale pink and fork-tender, 30 to 40 minutes, depending on the size of the fish.
    6. When it is done, discard the cucumbers, parsley, bay leaves, peppercorns, and cream.
    7. Serve with Dill Sauce*

    * Combine the mayonnaise with the dill and lemon juice and mix with a fork until smooth. Chill well.

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