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My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint (Rachael Ray) Recipe

My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint (Rachael Ray) Recipe

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My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint (Rachael Ray)

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Ingredients:

Serving

2 lb red skinned small new potatoes
coarse salt
1 tbsp butter
3 tbsp chopped fresh mint
1 tsp sugar
7 (6-oz) portions fresh norwegian salmon fillets, individually packaged in fish department or market
2 cups dry white wine
2 to 3 cups water
1 bay leaf, fresh or dried
bouquet of fresh tarragon, dill and parsley sprigs, tied with kitchen string
1 bundle fresh watercress, washed and trimmed
1/2 english or seedless cucumber, thinly sliced
4 slices pumpernickel bread, quartered
2 cups sour cream
2 tbsp prepared dijon mustard
1/4 cup chopped herbs , a few sprigs each tarragon , dill and parsley

Directions:

Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	733.59 Kcal (3071 kJ)
Calories from fat	241.27 Kcal
		% Daily Value*
Total Fat	26.81g	41%
Cholesterol	98.17mg	33%
Sodium	421.49mg	18%
Potassium	992.11mg	21%
Total Carbs	76.92g	26%
Sugars	15.87g	63%
Dietary Fiber	10.32g	41%
Protein	28.62g	57%
Vitamin C	34.1mg	57%
Vitamin A	2.9mg	95%
Iron	70mg	389%
Calcium	310.1mg	31%

Amount Per 100 g
Calories	96.86 Kcal (406 kJ)
Calories from fat	31.86 Kcal
		% Daily Value*
Total Fat	3.54g	41%
Cholesterol	12.96mg	33%
Sodium	55.65mg	18%
Potassium	130.99mg	21%
Total Carbs	10.16g	26%
Sugars	2.1g	63%
Dietary Fiber	1.36g	41%
Protein	3.78g	57%
Vitamin C	4.5mg	57%
Vitamin A	0.4mg	95%
Iron	9.2mg	389%
Calcium	40.9mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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