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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.
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
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
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.
Puree everything in a food processor. Cover and refrigerate.
Poached salmon tastes delicious with basil mayonnaise (see photo)
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