Poached Salmon With Cucumber Sauce

Name: Poached Salmon With Cucumber Sauce
Ingredients: 4 (180 g) salmon fillets; 1 cup fish stock (250ml or salt reduced vegetable stock); 250 g light sour cream; 1 lebanese cucumber (coarsely grated); 2 tablespoons dry white wine; 2 teaspoons tarragon (chopped plus leaves to serve); 800 g baby potatoes (quartered); 1 tablespoon extra virgin olive oil (to drizzle)

8 ingredients

7 steps

Ingredients

4 (180 g) salmon fillets
1 cup fish stock (250ml or salt reduced vegetable stock)
250 g light sour cream
1 lebanese cucumber (coarsely grated)
2 tablespoons dry white wine
2 teaspoons tarragon (chopped plus leaves to serve)
800 g baby potatoes (quartered)
1 tablespoon extra virgin olive oil (to drizzle)

Directions

1

Preheat oven to 200C or 180C fan forced.
2

Place salmon in a baking dish and pour over stock and season, cover with foil and bake for 10 to 15 minutes o until just cooked through.
3

Remove from oven and cool salmon in stock for 10 minutes.
4

Remove the salmon from the stock.
5

Add sour cream, cucumber, wine and tarragon to stock and whisk to combine, season and transfer to a jug.
6

Meanwhile steam potato over a saucepan of simmering water for 8 to 10 minutes or until tender.
7

Place salmon and potato on plates and top salmon with cucumber sauce and tarragon leaves and drizzle oil over potatoes and season and serve.