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Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.

Poached Salmon

Yield / Servings

12 portions

Category

Seafood Entrees

Ingredients

  • ½ gallon water
  • 2 bay leaves
  • 2 oz. RC Hearty Foundations® Smart Sodium 400® Reduced Sodium Seafood Base
  • 1 tsp. RC Umami Sensations® Fish Sauce Powder
  • 1 qt. white wine
  • 8 oz. RC Dill Sauce, prepared
  • 2 ribs celery, sliced
  • 3 shallots, peeled and sliced
  • 6-8 whole black peppercorns
  • 6 parsley stems
  • 2 sprigs fresh thyme
  • 12 – 6 oz. salmon fillets, trimmed and pin bones removed
  • 1 qt. prepared, RC Cucumber Dill Dressing Mix
  • 1 cup sour cream

Preparation Steps

1

In a sauce pan add bay leaves, RC Hearty Foundations® Smart Sodium 400® Reduced Sodium Seafood Base, RC Umami Sensations® Fish Sauce Powder, wine, prepared RC Dill Sauce, water, vegetables, herbs and spices.

2

Bring mixture to a boil and then pour into 2½ inch deep hotel pan and bring to a simmer on range top.

3

Add raw salmon filets and continue simmering mixture until salmon reaches 145°F internal.

4

Place on parchment lined sheet pan and refrigerate until poached salmon is 40°F.

5

Strain and reserve poaching liquid for either poaching more salmon or making soups or sauces.

6

Prepare RC Cucumber Dill Dressing Mix according to label instructions and reserve 1 qt. in a mixing bowl.

7

Whisk in sour cream and refrigerate.

8

Serve with poached salmon.

Recipe from RC Fine Foods.