Poached Salmon With Pickled Corn Salsa

Serves 6


1 salmon fillet (1-1/2 pounds)

1 jar (10 ounces) dill pickle slices

1 jar (4 ounces) diced pimentos

1 tablespoon olive oil

1 can (15 ounces) corn, drained

1 cup low-fat mayonnaise

1 tablespoon Dijon mustard

1 teaspoon fresh or dried dill weed, chopped


Place the salmon fillet, skin side down in a large oven-proof pan. Drain the pickles, pouring the liquid over the fish. Choose 8 to 10 pickle slices about the same size and set aside for garnish. Chop the remaining pickle slices and place in a small bowl. Add the pimentos, oil and corn to the pickles (the liquid from the corn can be added to the fish). This salsa can be made up to 48 hours in advance.

Blend the mayonnaise, mustard and dill weed, set aside. Add water (or clam juice or chicken stock) to the salmon fillet to cover halfway. Bring the liquid to a simmer, cover and cook on top of the stove or in a preheated 400 degree oven for about 10 to 15 minutes. Baste the top of the fish every few minutes until done, when the flesh can be flaked with a fork.

Let cool at room temperature in the liquid. Transfer to a platter (place a spatula between the fish and the skin to remove the skin and lift the fillet out of the pan.) Overlap the whole slices of pickle down the center of the fish. The corn salsa and mustard sauce can be served on the side or spooned around the side of the salmon.

Tip: The flavor of the fish will be better if served at room temperature, but it’s also delicious if made a day in advance and chilled. Season with a little extra salt if serving the fish cold.

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