You will not believe how easy this is to make! It makes a very elegant starter, it’s easy to cook for a crowd and ahead of time, and believe it or not, it is fully South Beach Diet low carb compliant. :) If you are a guy with your own little apartment, trying to woo and impress a date with your cooking skills, I promise this is something that may win her over… There are several simple recipes for this dish on the net, but let me take you through the process in detail; I used this recipe as a guide, but since I didn’t have several of the ingredients, I improvised with good results…
First buy some fresh or frozen fillet of salmon, defrost if necessary, and cut it into appropriate serving sizes – smaller for an appetizer and larger for a main course. We purchased two fillets from S&R at say PHP400 each so each portion worked out to roughly PHP100 each.
Next make a poaching liquid. I added equal parts water and white wine enough cover the slices of salmon. Then add some slices of lemon, sprigs of dill, some Italian parsley, celery, leek, bay leaves and peppercorns, then cover it and bring to a boil, lower the heat, and simmer for a few minutes.
Place the salmon slices in the poaching liquid. Here’s a hint, don’t put it in as photographed above, as you have a tendency to “crack” the meat a bit, just lay the fish on a wide spatula and spoon, supported from “below” or the skin side and gently slide it into the poaching liquid. Put the cover back on, and make sure the water does NOT return to a boil. Poach for roughly 8-10 minutes, depending on the size of the slices. I like the fish to be moist, so I would err on the underpoached rather than overpoached side.
Gently poke the salmon after say 6-7 minutes; it should still be a bit soft and will yield to the gentle pressure. It should take another minute or so… Then carefully remove the salmon from the poaching liquid and lay them on a plate or a pan lined with some paper towels and cool. Then chill in the fridge for at least 1 hour before serving.
For the “sauce” I simply used one small container of plain yoghurt (greek yoghurt would be nice too), some chopped dill, some minced cucumber without seeds, a hint of dijon mustard, salt and pepper and a touch of lemon juice. I made this in advance and kept it in the fridge as well. Right before dinner, assemble the salmon on a plate, add some yoghurt sauce and a sprig of dill, and that’s it! So incredibly easy, all made in advance.