- Prep time
- 5 minutes PT5M
- Cook time
- 15-20 minutes PT20M
- 4 servings
This classic combination is both wonderfully delicious and good for you. Why not give it a try? A healthy portion of goodness awaits...
- 2 sprigs dill, chopped
- 8 ounces crème fraîche
- 2 pounds new potatoes, quartered
- 2 ounces extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon cracked black pepper
- 1 bunch Italian parsley,
- chopped (no stems)
- 2 quarts water
- 1 cup white wine
- 1 tablespoon white wine vinegar
- 1 ounce black peppercorns
- 1 shallot, peeled and halved
- 1 bay leaf
- ¼ lemon, sliced
- 4 8-ounce salmon fillets
Preheat oven to 425°F.
Combine chopped dill and crème fraîche, then refrigerate.
Toss quartered potatoes with oil, salt and pepper, then roast for 15-20 minutes or until golden brown. When done, remove from oven and toss with chopped parsley.
While the potatoes are roasting, combine the rest of the ingredients (except the salmon) in a 6-quart pot and bring to a simmer (180°F). Immerse salmon in poaching liquid and poach for 10-12 minutes or until a probe thermometer inserted into the thickest part reads 145°F.
Serve salmon on roasted potatoes with dill crème fraîche.