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Poached Salmon with Dill Sauce

Cornelius O'Donnell, Jr. worked for Corning Inc.'s Consumer Products Division at the time when Corning was called Corning Glass Works and its blue cornflower cookware was popular. During that time he wrote two cookbooks--Cooking with Cornelius: The Corning Cookbook (1982) and Designed for Living (1992). Today O'Donnell is semi-retired and writes a bi-weekly food column for the Corning Leader.


Serves 6

Make this when salmon is in season--it will be fresher and cheaper. It's an easy, elegant meal. I serve it hot or at room temperature, depending on the weather and my mood.

Court Bouillon

1 carrot, sliced

1 onion, sliced

1 stalk celery, sliced

1 large lemon, sliced

1 bay leaf

4 black peppercorns, slightly crushed

2 sprigs fresh parsley

2 teaspoons salt

3 cups water


6 small salmon steaks (about 1 inch thick)



1 cup mayonnaise

1 teaspoon Dijon-style mustard

2 tablespoons chopped fresh dill or 2 teaspoons dried

1 tablespoon fresh lemon juice


Mix together the ingredients for the court bouillon and, in a 10-inch skillet, bring to a boil. Reduce the heat and simmer, covered, for about 30 minutes. Remove the vegetables and lemon with a slotted spoon. Cook the salmon steaks gently in the bouillon, covered for about 8 to 10 minutes or until the fish flakes easily with a fork. Meanwhile, combine all the ingredients for the sauce in a serving bowl. When the fish is done, remove it carefully and serve it either hot or at room temperature, with the sauce spooned on the side.


Reprinted with permission of the author from Cooking with Cornelius: The Corning Cookbook, Random House, New York, NY, 1982.








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