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Poached Salmon, Creamy Dill Mushrooms & Pan-Tatoes with Shallots & Watercress

Recipe information

  • Yield

    serves 4

Ingredients

4 (6- to 8-ounce) skinless salmon fillets
1 bay leaf
1 small bunch fresh dill, stems removed and reserved, leaves chopped
3 tablespoons EVOO (extra-virgin olive oil)
8 to 10 small Yukon Gold potatoes, very thinly sliced
Salt and pepper
2 large shallots, thinly sliced
2 bundles of watercress, trimmed
2 tablespoons butter
1 leek, trimmed, halved lengthwise, thinly sliced, washed, and dried
1/2 pound mushroom caps, thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock
1/3 cup sour cream

Preparation

  1. Step 1

    Place the salmon in a small pan with the bay leaf and dill stems and add water to come to the top of the fillets, but do not cover them. Bring the water to a boil, then reduce the heat to a simmer and gently cook for 10 minutes until firm and opaque.

    Step 2

    Place a nonstick skillet over medium-high heat with the EVOO. Add the potatoes in an even layer, season with salt and pepper, and begin to brown, 3 to 4 minutes. Add the shallots and continue to cook, turning occasionally, for 7 to 8 minutes more. Wilt in the watercress and combine it with the potatoes and shallots.

    Step 3

    Meanwhile, melt the butter in small pan over medium heat. Add the leeks and mushrooms and gently cook until very tender, about 10 minutes. Season the leeks and mushrooms with salt and pepper. Raise the heat a bit and add the wine. Reduce for 30 seconds, add the stock, and swirl in the sour cream and chopped dill. Turn off the heat.

    Step 4

    Serve the poached salmon with the creamy mushroom sauce on top, and with potatoes and watercress alongside.

Rachael Ray's Look + Cook
TagsSalmonFishSeafoodWatercressLeafy GreensVegetableYukon Gold PotatoPotatoRoot VegetableDillHerbs & SpicesMainDinnerNut FreeGluten FreeWeeknight MealsPoachCookbooks
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