Recipe by Brynie Greisman

Poached Salmon with Basil-Mayo Sauce

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Parve Parve
Easy Easy
6 Servings


- Egg

This salmon is really simple to prepare and tastes even better the next day. You can dress it up with any of the sauces below.


Main ingredients

  • 6–8 pieces salmon fillet

  • 3/4 cup Baron Herzog Chenin Blanc or other good-quality white wine

  • 4 bay leaves

  • 3 slices of lemon

  • 1/4 cup sugar

  • approximately 1 teaspoon salt

  • pepper to taste

Basil Mayo Dressing

  • 1 cup loosely packed fresh basil leaves

  • 1/2 cup Gefen Lite Mayonnaise

  • 1/2 cup low-fat sour cream (for those who eat dairy with fish — I left it out)

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon salt or to taste

Wine Pairing

G de Château Guiraud


Make the Salmon


Bring all ingredients, aside from the fish, to a boil in a wide, low pot. Add the salmon and cook for approximately 10–15  minutes. Gently remove the fish from the pot and transfer it to a platter or glass dish. Pour the liquid over the fish, cover, and refrigerate.  


Fish spoils quickly, even in the refrigerator. Try to buy fish on the day you are cooking it, but if you have to keep it even overnight, place it in a large strainer set over a bowl, pile ice on top of the fish, and refrigerate. The melting ice will rinse away any bacteria and keep the fish in better condition.


This is a mild-tasting fish. If you prefer, you can add two tablespoons of lemon juice and a little more sugar for a more intense flavor. Also, I tried it once with 1/2 cup semi-dry white wine and 1/4 cup sweet white wine; it was really tasty.

Make the Dressing


Puree everything in a food processor. Cover and refrigerate.  


You can also use dill mayo or  cilantro mayo. It also tastes very good with Salsa Verde, which is an uncooked green Italian sauce — but it’s not Pesachdig.  

Make the Dressing

Poached salmon tastes delicious with basil mayonnaise (see photo)

Poached Salmon with Basil-Mayo Sauce

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