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Poached-Salmon-Fillets-with-Dill-Creme-Fraiche
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Sauce | |
6 tablespoons | chopped pickle relish |
3 tablespoons | chopped fresh dill |
1-3 tablespoon | fresh lemon juice |
1 cup | crème fraîche or non fat Greek yogurt |
Salmon | |
3 8-ounce bottles | clam juice |
3 cups | dry white wine |
10 | whole peppercorns |
8 | fresh dill sprigs |
6 | lemon slices |
8 6- to 8-ounce | salmon fillets |
Butter lettuce | |
lemon slices | |
fresh dill sprigs |
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preparation
For Sauce:
Place relish, dill and juice in small bowl and stir to blend. Add crème fraîche and stir gently just until combined; do not overmix or sauce will thin out. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill.)
For Salmon:
Combine first 5 ingredients in large, deep skillet; bring to simmer over medium heat. Simmer 5 minutes. Reduce heat to medium-low. Add half of salmon, cover and simmer until just cooked through, about 7 minutes. Transfer to platter. Repeat with remaining salmon. Cover salmon; chill until cold. (Can be made 1 day ahead. Keep chilled.)
Line platter with lettuce. Top with salmon. Garnish with lemon slices and dill sprigs. Serve with sauce.
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Read More http://www.epicurious.com/recipes/food/views/Poached-Salmon-Fillets-with-Dill-Creme-Fraiche-1792#ixzz2STjloLLg
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