Ingredients Jump to Instructions ↓

  1. 4 Salmon steaks - (8 oz ea) - seeNote Salt - to taste Freshly-ground black pepper - to taste

  2. 1/2 cup 118ml Dry white wine - (to 1 cup)

  3. 3 cups 711ml Water Dill stalks

  4. 1 Peppercorns

  5. 2 Texmati Rice - seeNote

  6. 2 1 Tomato Butter Dill Sauce - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note 1: Start with 4 steaks so you have enough for next day, Second Time Around. * Note 2: See the "Texmati Rice" and "Tomato Butter Dill Sauce" recipes which are included in this collection. Arrange salmon steaks, over dill stalks, in a single layer in a shallow skillet wide enough to accommodate them without crowding. Season with salt and pepper. Add enough wine and water to completely cover salmon; add peppercorns. Slowly bring liquid barely to a simmer. Reduce heat to low, cover and simmer until top of salmon looks opaque, 2 to 3 minutes. Turn heat off and let stand covered for 10 minutes or until other parts of your meal are completely cooked. Remove 2 salmon steaks from poaching liquid and blot both sides of fish with paper towels. Leave other steaks in liquid until completely cooled to room temperature. Then remove, and refrigerate, covered for next day. To assemble hot meal: Place a bed of Texmati Rice on a plate; top with salmon steak and spoon any steaming juices over salmon. Garnish with warm Tomato Butter Dill Sauce. This recipe yields 2 servings.


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