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Skewered Poached Salmon
Dill-scented salmon is gently poached in a flavorful court bouillon to create tender, easy-to-eat salmon skewers. The court bouillon could be prepared ahead of time so that you only need to poach the salmon at dinnertime.
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Do not cut the fish in cubes until you are ready to cook it because whole pieces will stay fresh longer. We recommend using wooden skewers that are approximately 5 inches long.
- 4 cup(s) water
- 1/2 cup(s) white wine
- 3 1/4"-thick circles of lemon
- 15 whole black peppercorns
- 3 bay leaves
- 3/4 cup(s) carrots, diced
- 3/4 cup(s) celery, diced
- 1/2 cup(s) onions, diced
- 4 Tbsp. fresh dill, roughly chopped
- 4 salmon fillets (6 ounce)
- 2 tsp. salt
- Pepper, fresh-cracked, to taste
- Place all the ingredients except the salmon, dill, salt and pepper in a sauce pan and cover.
- Bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Season the salmon fillets with dill, salt and pepper.
- Cut the seasoned fillets into cubes and place on the skewers, about 3 pieces on each skewer.
- When the court bouillon is ready, reduce heat to low and place the salmon skewers in the pot with the court bouillon.
- Cover and cook for 2 minutes.
- Remove from the liquid and serve.