Poached Salmon Fillets with Dill and Ginger Vinaigrette



  • 4 boneless salmon fillets, 175 g/6 oz each, with skin on

  • 9 large sprigs fresh dill

  • 1 bay leaf

  • 4 whole cloves

  • Salt

  • 9 whole black peppercorns

  • 2 tbsp white wine vinegar


  • 2 tbsp French mustard

  • 1 tbsp grated root ginger

  • 2 tbsp finely chopped shallot

  • 1 tsp finely chopped garlic

  • 2 tbsp tarragon vinegar

  • 50 g/2 oz canned pimentos, diced

  • Salt and freshly ground black pepper

  • 125 ml/4 fl oz olive oil

  1. Prepare the vinaigrette by whisking the mustard, ginger, shallot, garlic, vinegar, pimentos and salt and pepper together in a bowl. Then add the olive oil in a slow stream, whisking rapidly until well blended. Set aside.

  2. Place the salmon fillets in a shallow saucepan with enough water to cover. Add all but one dill sprig, the bay leaf, cloves, salt, peppercorns and vinegar. Bring the water to the boil and simmer for 3 to 5 minutes. Do not overcook. Drain and serve with the vinaigrette, giving the vinaigrette a last-second whisking, if necessary. Float the reserved sprig of dill on top of the bowl of vinaigrette.

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