Coppola Feast

Poached Salmon with Crème Fraiche Herb Sauce

Cheers To Spring


Poached Salmon with Crème Fraiche Herb Sauce
Pair with Diamond Collection Prosecco


  • 1 yellow onion, quartered
  • 1 large celery stalk, cut into 2-3 pieces
  • 1 large carrot, cut into large chunks
  • 1 lemon, quartered
  • 5 sprigs flat leaf parsley
  • 5 sprigs dill + more to garnish the plate
  • 8 cups water
  • 1.25 lb or 4 fillets wild caught Atlantic salmon
  • kosher salt
  • cracked black pepper
  • minced chives to garnish
  • optional: caper berries

For the Crème Fraîche Herb Sauce:

  • 8 oz crème fraîche
  • juice of 1/2 lemon
  • 2 tablespoons dill, minced
  • 1 tablespoon flat leaf parsley, minced
  • 1 tablespoon chives, minced
  • 1/4 teaspoon kosher salt
  • cracked black pepper

Add the onions, celery, carrot, 1/4 lemon, parsley, dill, and water to a shallow 12” sauté pan.

Bring the vegetables and herbs to a low boil and cook for 10-12 minutes until fragrant.

Meanwhile, prepare the sauce by whisking together the crème fraîche, lemon juice, dill, parsley, chives, and salt until creamy. Season with a few cracks of black pepper to taste. Set the sauce in the fridge until it’s ready to serve.

Rinse the salmon and pat it completely dry on both sides with a paper towel.

Once the vegetables and herbs become tender and fragrant, gently lower the salmon fillet into the water. Cover the pan with a fitted lid.

Cook the salmon for 6-8 minutes depending on the size and thickness until it is opaque in color and flaky. A whole fillet usually takes longer about 10 minutes.

Spread a few sprigs of dill onto your serving plate in a fan like fashion. Remove the salmon with a large spatula and place it directly on top of the dill.

Garnish with minced chives, lemon slices, and a tablespoon of caper berries. Season with cracked black pepper. 

Spoon over the salmon a tablespoon of the crème fraîche dip and serve the remainder in a small bowl on the side.

Serve immediately or chilled at a later time.

Poached Salmon with Sauce


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