Poached Sole With Blood Orange Beurre Blanc
Poached Sole With Blood Orange Beurre Blanc is a gluten free, primal, and pescatarian recipe with
Poached Salmon with Creamy Chive Sauce and Pickled Cucumbers
Ingredients
- For the Pickled Cucumber:
- 1 cucumber
- Salt
- 2 T sugar
- 3½ oz (100 ml) water
- 8½ oz (250 ml) rice wine vinegar
- For the Poached Salmon:
- 4 6-ounce salmon fillets (about 170 g each)
- Salt (I like to add enough to make it taste "ocean salty")
- Optional: add a few springs of fresh dill and parsley for added flavor
- For the Chive Sauce:
- 1 pint (475 ml) heavy cream
- 2¾ oz (80 g) butter
- Salt and pepper
- 1 T fresh chives
- Optional garnishes: fresh salmon eggs and lemon slices
Instructions
Poached Salmon with Creamy Chive Sauce and Pickled Cucumbers serves 4 original recipe by Foodista.
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