Steamed Salmon with Cucumber and Dill Sauce
I’m often asked what my favorite dish to cook is. I usually answer “fish” because there are so many different ways to prepare it. Also, as many of you know, I love to fish! So I thought I’d do a short series of 3 articles on recipes with fish. This is the first one...
One of my favorite memories is fishing in Alaska with my son, Kyle. We did both ocean and river fishing and came home with about 90 lbs of fish each, mostly salmon, but also cod and halibut. We each had to buy a freezer to store it all!
You may remember one ECA Christmas dinner where we ate some of that fish.
Ingredients (to serve 8):
•3 lbs of salmon filet
•one small bunch of fresh dill
•one English cucumber
•2 cups heavy cream
•8 oz. butter
•4 whole fennels
•salt & white pepper to taste
Preparation:
Peel, slice and remove seeds from cucumber.
Steam salmon with the cucumber slices. Add salt & pepper to taste.
The Sauce:
Reduce the cream. When thick, add soft butter, chopped fresh dill, salt and white pepper to taste.
Whisk well together.
Put the cooked salmon on a bed of sliced, sauteed fennel and add the sliced cucumber then the sauce on top.
Bon Appetit,
Alain Guichard