Poached Salmon in Sour Cream−Herb Sauce

I usually bake or grill salmon, or wrap in phyllo, or steam in parchment. This recipe for poached salmon is so easy and flavorful, I need to prepare it this way more often. I used fresh Chinook salmon and it was flaky and delicious!


1 firm medium zucchini (for garnish), trimmed and sliced lengthwise into strips with a vegetable peeler
1/2 c. mayonnaise
1/3 c. sour cream
1 T. finely chopped fresh chives
1/4 tsp. freshly ground black pepper
2 tsp. fresh lemon juice
Lemon rind, zested (for garnish)
4 salmon steaks (about 5 oz. each and 1-inch thick)
Fleur de sel (for garnish)

Preheat the oven to 350 degrees. Arrange the zucchini slices on a baking tray and sprinkle with 1/4 tsp. salt. Bake for about 3 minutes, just until the slices soften slightly.

Mix the mayonnaise, sour cream, chives, lemon juice, 1/4 tsp. salt, and the pepper together in a small bowl. Set aside.

When ready to serve, bring 4 cups of salted water to a light boil in a large saucepan or skillet and add the salmon steaks. Turn heat to a gentle simmer and cook, uncovered, for about 6-8 minutes (4 minutes if you like it slightly wet in the center).

Arrange 4 or 5 slices of the softened zucchini around the plate, place the salmon steak in the center and top with the sauce. Sprinkle the lemon zest over the sauce. From a height, sprinkle the whole dish with the fleur de sel and serve. 

– Jacques Pepin, "More Fast Food My Way"