I am leaving tomorrow for Australia for a couple of weeks on business so all my regular viewers don’t worry I haven’t stopped with the recipes I just won’t be able to make and post new recipes while I am away. I will be back at it as soon as I return which is the 25th of March so look for posts again from the 26th or 27th depending on how tired I am.I am quite sad since starting this blog I have barely missed a day, I love cooking and posting new recipes for people to try.

My last post before leaving is again from a zaar member, I made this because I have been talking to this chef for awhile and she wanted me to try this one, that and I love eating light meals before travelling. I served mine with a dill caper cream instead of the suggested cucumber sauce, just my personal preference I will post the recipe for the dill sauce after the main recipe. I thought this was a lovely way of doing salmon it allows for the wonderful flavour of the fish to come through, it is a very natural way of cooking. If you would like to view this recipe or see others by this chef please click here.

Ingredients

2 Carrots, cut into 1/4 inch slices
1 Leek, trimmed, washed, and cut into 1/4 inch slices
1 Lemon, cut into 1/4 inch slices
4 Sprigs fresh thyme
10 Sprigs flat leaf parsley
1 Bay leaf
1/2 Teaspoon whole black peppercorns
1/2 Teaspoon whole coriander seeds
2 Tablespoons coarse salt
2 Cups dry white wine
4 Salmon fillets or steaks

Method

1. Combine all ingredients except salmon in a saucepan large enough to hold the salmon steaks.

2. Add water to make liquid 1 1/2 to 2 inches deep.

3. Let stand 1/2 hour to blend flavors in the liquid.

4. Bring liquid to a boil and reduce heat to a very slow simmer.

5. Add salmon and cover.

6. Cook very slowly until fish is firm, usually 6 to 8 minutes, careful not to overcook.

7. Garnish with your favorite cucumber sauce.

8.Serve over rice.

Dill Caper Cream Sauce

1/2 Cup sour cream
1 Tablespoon dill, finely chopped
1 Small red onion, finely chopped
2 Teaspoon capers, roughly chopped
1 Teaspoon Worcestershire sauce
2 Teaspoons french mustard

Method

1. Combine all ingredients in a bowl.

To serve: I served mine over spinach topped with dill sauce and wild rice with herbs on the side.

All Photos taken by me unless otherwise stated.