I froze some salmon when I made Salmon with Lemon, Capers, and Rosemary last week. I decided that I wanted to try out the other recipe I had printed out, (#43) Poached Salmon with Creamy Piccata Sauce, while the first recipe was still fresh in my mind.
It was really easy to make. I’d never poached salmon before, but it was simple – just heat, cover with lid, set a timer, and remove from heat when the timer goes off. The sauce was pretty simple too. I don’t have shallots, and felt lazy, so I tossed in a little frozen chopped onion into the sauce instead. I used yogurt for sour cream, and left out dill because I don’t like it.
No pictures with this one. Alex didn’t like the onion in it. I wasn’t so sure about the yogurt/creaminess of it. We both preferred the other recipe. This recipe was easy, and I’ll probably refer to it again if I just want to poach some salmon. But for me, it’s much easier to prepare something and put it in the oven. It means I feel cleaner when dinner’s ready than if I’ve been standing at the stove stirring something. There’s nothing wrong with this recipe, but if you’re deciding between the two, make Salmon with Lemon, Capers, and Rosemary, and omit the rosemary if desired.