Hard Cider Poached Salmon with a Creamy Dill Sauce
Blog, Recipe, Photography by Nevada Berg
The end of autumn brings with it frosty mornings, warmer afternoons, chilly breezes, and even bouts of snowfall. Whether you’re donning a t-shirt or a pair of wooly thermals, the season’s harvest means comfort dishes are welcome on the table, and this seasonal dish of Hard Cider Poached Salmon with a Creamy Dill Sauce is perfect for the occasion. It features beautiful Norwegian Kvarøy Arctic salmon from the Arctic waters up north and Norwegian hard cider from the steep valleys lining the fjords in the south.
Cider has become referred to as Norway’s champagne with “Hardanger cider” being a geographically protected denomination in the same way as “Champagne”. The microclimate along the fjords creates the perfect growing environment for apples and, in turn, you get a long growth process developing fragrant and brightly flavored fruit. After a long growing season beginning in the spring, apples are harvested in the autumn and turned into delicious cider that is known to be some of the best in the world.
Cider is a wonderful pairing with salmon as a drink, but also as a means for cooking. Poaching the delicate salmon in cider works well because the sweetness and acidity balances the richness of the salmon. Likewise, the cream provides another layer of richness while the dill adds a zingy freshness to the overall dish. If you're looking for an elegant and nourishing dish that comes together quickly, you need not look any further.
This dish is decadent and so incredibly simple to prepare. The cider adds a nice overall sweetness that compliments the creamy sauce and rich salmon. This goes well with a side of cooked barley or potatoes and asparagus.
Hard Cider Poached Salmon with a Creamy Dill Sauce
Serves 4
1/4 cup (56 g) butter
2 shallots, finely chopped
Salt and pepper
1 cup (240 ml) hard cider
1 cup (240 ml) heavy cream
2 to 3 tablespoons dill, chopped
DIRECTIONS
Pre-heat the oven to 475ºF / 240ºC.
Melt the butter in an oven-proof skillet over moderate heat. Toss in the shallots and cook for 2 to 3 minutes, until softened. Season the salmon filets with salt and pepper then place on top of the shallots and pour in the hard cider. Bring the cider to a simmer, then place the skillet in the oven and cook for 8 to 10 minutes, until the flesh is cooked through.
Remove the skillet from the oven. Carefully take out the salmon filets and place on a plate, then cover with foil to keep warm.
Place the skillet on the stove over moderate heat. Whisk in the cream and dill and cook at a gentle simmer until reduced and thickened, about 10 minutes. Season to taste.
To serve, place the salmon filets on top of the sauce in the skillet or serve on individual plates.
